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Acme Automatic Fireless Cooker 

H. M. SHEER COMPANY 

QUINCY, ILL. 


PRICE $2.00 


Copyrighted 1910, H. M. Sheer, Quincy, Ill. 


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BOOK OF RECIPES 

-FOR- 

ACME AUTOMATIC 
FIRELESS COOKER 


Containing Many Useful and Valuable 
Hints on Fireless Cooking 


PRICE SS.OO 


PUBLISHED BY 

II. M. SHEER CO. 

w 


QUINCY, ILL. 


COPYRIGHTED 1910, H. M. SHEER, QUINCY, ILL 












2 


ACME AUTOMATIC FIRELESS COOKER. 


INDEX 




Price List of Acme Automatic Fireless Cooker 

Hints and Helps in Fireless Cooking_ 

General Directions __. 

Testimonials. ...—-- 


RECIPES 

Breakfast Foods_____ 

Soups.... 

Meats.._._...... .. 

Fish ..... 

Eggs...... 

Vegetables._ ____ 

Sauces..— - .. 

Escalloped Dishes .— ___ 

Cakes___—.. 

Sauces.... 

Fruits and Pickles___ _ _ 

Breads_______ 

Pies_____ _ 

Puddings_ _____ 

Frozen Deserts...... . 

Drinks______ 


PAGE 

... 3 
... 4 
...10 
...76 


11 

13 

17 

25 

29 

31 

41 

43 

45 

50 

53 

57 

62 

65 

70 

74 


<gGI.A2659l6 






























\ 

(V 


H. M. SHEER COMPANY, QUINCY, ILL. 


3 


N 




PRICE LIST 


No. 1, Single Compartment Sectional Fireless Cooker . $ 7.50 

No. 2, Two Compartment Sectional Fireless Cooker . . 12.50 

No. 3, Three Compartment Sectional Fireless Cooker . 17.00 

No. 4, Four Compartment Sectional Fireless Cooker . . 21.00 


No. 1, Single Compartment Wood Cabinet Fireless Cooker 7.00 
No. 2, Two Compartment Wood Cabinet Fireless Cooker 12.00 
No. 3, Three Compartment Wood Cabinet Fireless Cooker 16.00 

NOT MADE IN LARGER SIZES 


The above prices include full equipment of aluminum 
cooking utensils, perforated heating elements, roasting and 
baking attachments, in fact everything necessary for successful 
operation. Freight charges prepaid to any point east of the 
Rockies. 









4 


ACME AUTOMATIC FIRELESS COOKER. 


Hints! anb Helps! tn jfireleste Cooking. 


average housewife sincerely wishes to use her 
time to the best advantage, but she sees sev¬ 
eral good and useful ways for spending each 
hour. Duties beckon her to four or five de¬ 
partments of the home each morning, yet she 
must say no to each and every call save that 
of the kitchen. It is absolutely necessary to 
go there first, for the family must be fed, and 
meals must be wholesome and regular. . 




No. 2 Sectional Acme Automatic Fireless Cooker. 

It is evident that if the intelligent use of the fireless cooker 
relieves her in any way, its introduction should be encouraged. 

Food brought to a boiling point over a flame and set into a 
compartment of a fireless cooker will continue to cook. Any one 




















H. M. SHEER COMPANY, QUINCY, ILL. 


5 



can test that point very easily. The gain in time tO'the housewife 
is obvious, but cannot be fully appreciated until the plan is in 
practical use every day and every week throughout the year. 

Not alone cereals, beans, rice and foods to be simply boiled 
go into the cooker, but nearly every process of the culinary art 
is performed more perfectly by the fireless cooker than by the 
most watchful cook, for she must superintend both fire and food 
at the same moment. 

For roasting, frying and baking, the heat is provided by two 
radiators heated over a flame. These are adjusted above and 


No. 3 Sectional Acme Automatic Fireless Cooker. 

below the food in the cavity of the cooker, and the cooking 
proceeds, slow or fast, as may have been planned. 

Experience is the safest guide in the perfect regulation of 
the heat by the hot discs. Anyone who has used a flatiron can 
manage them. When they are properly placed the heat does not 


\ 

i 

\ 


















6 


ACME AUTOMATIC FIRELESS COOKER. 


fluctuate and is evenly distributed, so that the food is not over¬ 
done on one side and underdone on the other. 

The odors of cooking food do not escape and the most 
delicate flavors are preserved. 

Epicures testify to their exquisite pleasure in dishes pre¬ 
pared by fireless cookers, and the indifferent exclaim, “How 
perfect!” 

The advantages of fireless cooking are promptly recognized 
by the woman who has always had to use smutty coal and dusty 
wood for fuel! What joy to lessen the quantity of heavy fuel, 



No. 1 Wood Cabinet Acme Automatic Fireless Cooker. 

with its inevitable scattering of ashes and cinders and consequent 
necessity for frequent cleansing of walls and floors. How thrifty 
to cut down the amount of coal and wood or cook with the clear 
blaze of some cleanly fuel, such as gasoline, gas or electricity 
for the short hours when a blaze is necessary! 

When food is consigned to the cooker, there is no further 
attention to fuel or fire, no reaching into a heated oven, no labor¬ 
ious turning and basting, no watching of boiling pots, and best of 
all, no anxiety as to results. 

In the use of the Acme Fireless Cooker, the culinary art ap¬ 
proaches an exact science. Given a certain recipe accurately fol¬ 
lowed, the heat of the radiators estimated with care, and the 











7 


H. M. SHEER COMPANY, QUINCY, ILL. 

proper time in the cooker adhered to, the results can be definitely 
foretold. There is no uncontrollable factor. 

With the Acme Fireless Cooker it is possible to so manage 
the heat as to suit the convenience of the cook. She may provide 
for long, slow boiling with mildly heated radiators, or intensely 
heated discs may be adjusted below food already boiling, making 
it continue to bubble hard without fire. The cooker can be made 



No. 2 Wood Cabinet Acme Automatic Fireless Cooker. 

to hasten the process beyond the power of the stove, because the 
heat is not dissipated. 

It is sometimes profitable to place one of the metal discs 
over the flame beneath the tea kettle where.water is heating. 
Such a hot radiator is useful in various ways. If put in the bottom 
of a compartment of the cooker, a wire protector may be set upon 
it, followed by a platter of meat, dishes for vegetables and soup 
and dinner plates. If they protrude, throw a cloth over them. 
Presto! they are hot for the table in a jiffy. 

The utensils of the Acme Automatic Fireless Cooker are all 
up-to-date. Every pot and pan is ideal; light in color and weight, 
smooth and easy to handle and to wash. The covers fit perfectly 
and are self-locking and non-rusting. 

Cabbage and a few other vegetables, and some fruits, such 
as pears and sweet apples, which are extremely hard to cook prop¬ 
erly all yield to the fireless cooker. Though meats become tender 
and delicious. When understood by the “ working man ” the 














s 


ACME AUTOMATIC FIRELESS COOKER. 


problem of wholesome living on small means is solved, since the 
cheaper cuts of meat equal the expensive ones in flavor and ten¬ 
derness when prepared in the Acme Automatic Fireless Cooker. 

The season of canning fruits ordinarily means a time of hot 
kitchens, fatigued bodies, and odors which permeate the whole 
house. The Acme Automatic changes this from dread to enjoy¬ 
ment. The cans may be filled with the fresh fruit, carefully culled 
and pared. When that is done there is little else to follow, for the 
cooker will care for the cooking. Fill each compartment with cans 
on a hot disc, and close the box. When the fruit is cooked, fill 



No. 3 Wood Cabinet Acme Automatic Fireless Cooker. 


the cans with syrup and seal. The process is simple and so easily 
accomplished that it seems almost miraculous. 

Fruit cooked in the cooker for jelly yields a more abundant 
quantity of juice. The extremely tender pulp and fibre parts with 
more juice without pressure. 

Each compartment of the Acme Fireless Cooker is insulated 
in such a way that the opening of one division does not disturb 
its neighbor. The cook therefore may work out a complicated 
menu. She discovers that a remarkable amount and variety of 
foods may be prepared and cooked in one forenoon in the Acme 
Fireless Cooker of two compartments. The uniform size of the 









9 


H. M. SHEER COMPANY, QUINCY, ILL. 


cavities allows every vessel to fit any hole. Every cavity may 
become baker or boiler at the pleasure of the cook. 

The fireless cooker is a valuable adjunct to the keeper of a 

boarding house, where large quantities of food must be made ready 
for the table, and oftentimes kept hot for several hours. 

The woman on the farm hails this helper with joy. 

The Acme Cooker does not claim to eliminate labor, but it 
does do away with the tiresome and trying task of watching food 
and fires. 

The devotees of fireless cooking were delighted beyond meas¬ 
ure when it was discovered that their little hot cookers could ac¬ 
complish the paradox of preserving ice and causing it to freeze 
ice creams and sherbets. 

A quart of cream with the ice about it and a quart of oatmeal 
have been placed in a fireless cooker over night in adjacent com¬ 
partments, one coming out hot and the other cold in the miorning! 
That proves the sufficiency of insulation. One-fourth of the ice 
formerly considered necessary to freeze a given quantity of cream 
will do the work, by the aid of a cooker oven and without the 
usual turning of a crank. 

Isn’t that enough to convert the greatest skeptic? 

Every experienced housekeeper prudently cooks ahead; has 
something in the pantry ready to warm over. Here the fireless 
cooker is a staunch friend. There are scores of delicious ways of 
warming and serving previously cooked foods. Hot sauces and 
various seasonings suggest themselves. Time and fuel can be 
economized and delicious meals prepared at a few minutes notice. 

By utilizing the principles of fireless cooking, the woman 
with one or more servants may now enjoy more assistance from 
them in other departments of the home. 

The general use of the Acme Automatic will free women 
from kitchen slavery and enable them to apply their time and 
energy to the beautifying of their homes, to social pleasures, 
mental culture and useful activities in the communities where 
they live. 





10 


ACME AUTOMATIC FIRELESS COOKER. 


(fotteral Stratton#. 


Keep your cooker clean. Always wipe out the ovens after 
using, and leave the covers off until thoroughly aired. Don’t put 
water into the ovens as it might find its way into the insulating 
material. Simply wipe out the ovens with a wet cloth. The sec¬ 
tional cooker is more convenient for cleaning as the ovens can be 
taken to the sink and thoroughly scoured. You can also place 
the ovens, inverted, over your flame or stove and thoroughly dry 
them out, keeping your cooker clean, sweet and sanitary. Give 
the interior of the ovens an occasional coating of cottolene or 
fresh lard, for this will keep them in perfect condition. 

To retain heat longer than usual, place a pad of heavy cloth 
on top of the heat retaining covers. The sectional cooker can be 

completely folded in a heavy blanket when necessary or desirable 
to retain either heat or cold for an unusual length of time. 

THE AUTOMATIC VALVE. 

The valve in center of heat retaining cover is intended to let 
out the steam pressure, and to assist in browning the things you 
bake and roast. 

In its normal position, this valve closes the vent tube, and as 
the pressure increases the valve cap will raise slightly and allow 
the surplus steam to escape similar to the safety valve on a steam 
boiler. Should this not be sufficient to thoroughly brown the 
food, you can pull the valve partly out, or remove entirely until 
you get the desired results. 

The pressure will not raise the entire valve, spring and all, 
simply the cap, the distance permitted by the link connection. 

Any additional information you may need at any time will be 
cheerfully furnished. Our interest in the cooker does not cease 
with its sale. 






H. M. SHEER COMPANY, QUINCY, ILL. 


11 


Recipes. 


The following recipes have all been prepared in the Acme 
Automatic Fireless Cooker. Many of them can be modified so 
as to conform to your own method of preparing similar dishes. 

By following these directions and exercising a little judg¬ 
ment on your part, you will be agreeably surprised at the re¬ 
sults, the saving in time, fuel and labor, and the better quality 
and flavor of the food so prepared. 

BREAKFAST FOODS. 


Cream of Wheat. Graham Mush. 

Flour Gruel. Porridge. 

Hominy. Scotch Oats. 

Oat Meal. 

Cream of Wheat —Select a small porcelain or granite pail with 
nothing about it to rust. Put four cupfuls of water in it. When the 
water boils, salt it and stir into it one cupful of cream of wheat. 
Stir it occasionally as it thickens and boils. It can set meanwhile 
on a disc over a flame. After about three or four minutes, set the 
pail of mush in the large cooker kettle with a wire tray below it. 
Surround the mush with hot water, and clamp the cover of the 
cooker kettle. Now set the hot disc and the kettle containing the 
mush in the cooker compartment. It may remain in the cooker 
all night, and is hot and ready for breakfast and of tempting 
flavor. 

Flour Gruel —Tie a cup of flour in muslin, and boil it in the 
cooker four hours; when done, grate a tablespoonful, mix with 
cold water, and stir in boiling milk or water. 

Hominy —Soak hominy grits in water all day. At night cook 
ten minutes in salted water while a disc is heating. Set the 
mush in a large cooker kettle surrounded by hot water. Clamp 
the cover of the kettle and set it on a hot disc in the cooker. It 
will cook during the night and become a tender, tempting dish 
for breakfast to be eaten with syrup, cream and sugar or a butter 
sauce. 

Oat Meal —Heat four cups of water to boiling, salt, and stir 
in two cups of oat meal. Stir and boil two or three minutes. Set 
into a large cooker kettle of hot water, the mush raised from the 
base by some perforated support, that boiling water may circu¬ 
late below it. Clamp the cover of the kettle, and place it in the 







12 


ACME AUTOMATIC FIRELESS COOKER. 


cooker on a very hot disc. If started at night, the morning will 
discover a delicious breakfast food, hot and ready for the table. 

Corn Meal Mush —Put three and one-half cups of boiling 
water and one-half teaspoon of salt into a small dish that will go 
inside the large kettle of the Acme Cooker. Stir in gradually one 
cup of corn meal, already mixed with a little cold water. Boil 
three or four minutes and set in the large kettle of boiling water. 
Clamp the cover, and set all on one hot disc in the cooker for the 
night, or for about ten hours. 

Graham Mush —Graham mush may be made according to the 
direction given for oat meal mush. They should be cooked and 
stirred enough over the flame to unite the water with the grain. 
After that cooking is well started the rest of the cooking is bet¬ 
ter done in the cooker than it can be over a flame. 

Porridge —One cupful of oatmeal, three-fourths of a teaspoon¬ 
ful of salt, three cupfuls of water. Put the water into a shallow 
cooker pan, and when it boils place a small support in the pan; the 
support may be of china, perforated, such .as were used in old-fash¬ 
ioned butter dishes. Put the oatmeal in a double case made of 
mosquito netting and place it on the perforated china support. 
Clamp the cover on the pan, and set it in the cooker with a 
hot disc beneath it. Let it cook there two or three hours. It is now 
ready to season and serve. More oatmeal may be used if the por¬ 
ridge is preferred thick, and it may then be dressed with cream. 

Scotch Oats —Stir one-half cupful of Scotch oats into two cup¬ 
fuls of boiling water; salt to taste. Let cook three minutes, stir¬ 
ring all of the time. Set into the large cooker kettle filled with 
boiling water. Clamp the cover and set in the cooker compartment 
without a hot disc. Let it remain all night. In the morning thin 
with half a cup of hot cream. 


Oakland, Calif., Dec. 21, 1909. 

II. M. Sheer Co., Quincy, Ill.: 

Gentlemen—Your Acme Cooker came safely, and I find it to be 
everything you claim for it. I think it quite an indispensable article in 
the modern kitchen. I am quite sure it saves at least one-third both in 
work and fuel. I have given it a thorough trial. 

MRS. W. F. RUDOLPH, 

644 2 Duncan street. 

Ontario, Calif., Dec. 12, 1909. 

H. M. Sheer, Quincy, Ill.: 

My Dear Sir—We received the Cooker and at once put it to the 
test, and as far as we have tried it have found it entirely satisfactory. 
When warm weather comes it will do most all our cooking, because it 
will save hard work, time, and money in fuel, besides we will have bet¬ 
ter cooked and more wholesome food. We are justly proud of our 
cooker. 

Wishing you much prosperity, we beg to remain, 

Yours truly. 


A. J. MOODY, 411 E. D. St. 





13 


H. M. SHEER COMPANY, QUINCY, ILL. 


SOUPS. 


Bouillon 
Chicken Soup 
Celery Soup 
Celery Cream Soup 
Chicken Soup 
Economy Soup 
Meat Broth 

Meat Dumplings for Soup 


Vegetable Soup 
Vegetable Soup 
Vegetable Soup 
Turkey Bisque 


Noodle Soup 
Noodles, for Soup 


Potato Soup 
Rouble Soup 


Bouillon —Chop four pounds of round steak or other lean 
meat. Cover with three quarts of cold water. Let it stand in the 
large cooker kettle one hour. Heat it slowly over the flame above 
one perforated disc. As it heats drop in seasoning, one s^alk of 
celery, cut fine; one small onion, sliced; one teaspoon of mixed 
cloves and pepper corns, and a bit of bay leaf and one tablespoon 
of salt. When hot but not boiling set both disc and closely 
clamped kettle in the cooker to remain four hours. When done, 
strain it, and when cool remove the fat. To each quart of the 
stock add, while cold, the unbeaten white of an egg, with the 
shell, and any seasoning preferred, like celery or lemon. Stir as it 
heats and place again in the cooker on a heated disc half an hour. 
Take out and dash a fourth cup of cold water into it to settle it. 
Remove the scum and strain through a fine napkin. Serve in 
cups, with wafers and celery. 

Chicken Soup —Take the bones and gristle from a chicken 
pressed or jellied. Cover with a quart of hot water, and add a cup 
of chopped celery. Bring to the boiling point, cover with the 
clamped aluminum lid, and set in the cooker on one heated per¬ 
forated disc. Let it remain two hours. Take out and strain. 
Season with salt, pepper and add one pint of oysters with their 
liquor. Replace on the fire and cook until the gills of the oysters 
curl, then serve at once. 

Celery Soup —Put one tablespoon of butter or drippings in 
the shallow cooker pan, and in it cook one tablespoon of chopped 
onion until slightly brown. Add one pint of cold water, and one 
pint of chopped celery; add, also, if liked, a half inch bit of mace 
or a bay leaf. Clamp the cover and set the pan in the cooker on 
a heated disc. Let it stay half an hour while you prepare the 
following: Cook one tablespoon of flour in one tablespoon of hot 
butter, adding gradually one-half cup of water and one pint of 
milk. Let it boil, stirring to make it smooth. Take out the 
celery from the cooker and press it through a strainer. Combine 
this with the thickened sauce. Season with salt and pepper and 
serve hot with toasted wafers. 

Celery Cream Soup —Put four or five heads of celery and a 
small onion in the large cooker kettle. Cover with boiling water. 
Clamp the cover of the kettle. Set the kettle on one heated disc 
in the cooker. Let it remain one hour or longer. Later rub the 







14 


ACME AUTOMATIC FIRELESS COOKER. 


celery and onion through a sieve. Dilute it with some of the 
water in which it was boiled. Season to taste with salt and white 
pepper and let it boil up; then take off of the fire and stir in the 
yolks of two eggs beaten up with a gill of cream. Serve hot. 

Chicken Soup—Put half a cup of chopped celery in three 
pints of the liquor from a boiled chicken. Make dumplings of a 
cup of milk, half an egg, a little salt and flour to make stiff. Drop 
the dumplings into the boiling soup. Let them boil long enough 
to cook the dumplings and the celery. Take out the dumplings 
and thicken the broth with a little flour moistened with cold 
water, add salt and pepper to taste, and take up in a tureen. 

Economy Soup—Place left over vegetables, meats and even 
toasted bread and bread crusts, all fresh, palatable and dainty, 
but scrappy withal, in the large cooker kettle. Cover with boil¬ 
ing water and stir to break them. Drop in seasoning to taste, in¬ 
cluding one or two bay leaves. Set in the cooker two or three 
hours. When ready to serve take out and drain through a 
colander. Heat and add cream. It may be served on a poached 
egg in each bowl. 

Meat Broth—Run a quantity of raw, lean meat through a 
meat chopper. Add twice the quantity of cold water. Let it soak 
while you heat one perforated disc. Then set the meat closely 
covered in the cooker above the heated disc. Let it simmer 
there two hours. Take out and strain. After the broth has 
cooled remove all fat. Season to taste and serve hot. 

Meat Dumplings for Soup—One-half cut of round steak 
scraped fine, two eggs, two tablespoonfuls cream, one good table¬ 
spoonful of flour, salt and pepper. Mix well; make into balls 
and drop into the soup and boil fifteen minutes. 

Noodle Soup—Three pints of milk, three tablespoonfuls of 
flour, three teaspoonfuls salt, a few dashes of pepper, a slice of 
onion and a bit of mace. Reserve a half cup of the milk and put 
the rest with the onion and mace on the stove in a double boiler. 
Blend the flour and cold milk'and stir the mixture into the boiling 
milk. Add the salt and pepper and cook fifteen minutes. At the 
end of that time take out the mace and onion and add the 
noodles. Cook five minutes. Serve hot. 

Noodles, for Soup—Break a large egg into a bowl and heat 
into it a little more than half a cup of flour and one-fourth tea¬ 
spoonful salt. Work this dough until it becomes smooth. 
Sprinkle a molding board with flour and roll the dough as thin as 
possible. Let it lie five minutes, then roll it up loosely and with 
a sharp knife cut it into slices about one-third of an inch thick. 
Spread these pieces on the board and let them dry for one-half 
hour. Put on the stove a large sauce pan containing two quarts of 
boiling water. Add a tablespoonful of salt, and turn the noodles 
in the water and cook rapidly twenty-five minutes. When first 






15 


H. M. SHEER COMPANY, QUINCY, ILL. 


boiling set into the cooker with cover clamped, and with the kettle 
resting on a hot disc. 

Potato Soup —Cover one pint of chopped potato with cold 
water; bring quickly to the boiling point, then pour off the water, 
and substitute fresh boiling water. Add one tablespoon of 
chopped onion. Clamp the cover on the cooker kettle and set it in 
the cooker. Let it remain an hour. Take out and press through 
a strainer, add one pint of milk and thicken with butter and flour 
cooked and thickened while boiling in a small quantity of 
milk or water. Flavor with one tabl-espoon of fine, chopped mint 
or red pepper, and serve with cheese wafers. 

Rouble Soup —Take a piece of lean boiling beef and put it 
on in hot water, so the meat will retain its juices. Skim two or 
three times and then salt. Then clamp the cover of the kettle 
and set it in the cooker above one heated disc. Leave from one 
to three hours, depending upon the size and quality of the meat. 
Put in onions and carrots at least one hour before dinner, and 
potatoes a little later. These vegetables may be dropped in without 
reheating the disc if they are not too large. After the vegetables 
are done lift the kettle onto the flame and drop in the roubles made 
thus: Break one egg in a bowl, stir in enough flour to make 
coarse crumbs, not too dry; drop this in the boiling soup after 
removing the meat and vegetables. Cook ten minutes. 

Vegetable Soup —Take the heart of a large cabbage, a carrot, 
one-half cup of chopped onion, one cup of peas, two parsnips, and 
three turnips. Make the vegetables daintily clean, and mince into 
very small dice, and put them into a large cooker kettle of boiling 
water. Set the covered kettle on a hot disc in the cooker, and let 
the vegetables cook an hour and a half. Open and grate in half a 
carrot and throw in some parsley. Boil again for half an hour 
in the cooker. Salt and pepper the soup when it is time to serve it. 
Serve with croutons. 

Vegetable Soup —Melt five tablespoonfuls of butter in the 
large cooker kettle. Take one-third cup of minced carrot, one-half 
cup of celery, one-third cupful of turnip, one and one-half cupfuls 
potato, half an onion minced, and mix them and fry them five 
minutes in the butter, stirring all the time. Add one quart of 
boiling water, and clamp the cover of the kettle. Set the kettle 
in the cooker on one hot disc. Let it stay there one hour or 
much longer if more convenient. When time to serve add some 
minced parsley and salt and pepper to taste. Rub the pulp of the 
vegetables with a fork to break them. Thicken with one spoon¬ 
ful of flour mixed with a gill of cream. Let boil up once and 
serve. 

Vegetable Soup —Cook any one vegetable, or a mixture of 
several harmonious kinds, in boiling water still tender. 'They will 
become perfectly tender by being heated over a flame and then 





1G 


ACME AUTOMATIC FIRELESS COOKER. 


remaining closed in the cooker from one to four or five hours, 
depending upon the size of the vegetable and its age and quality. 
When taken from the cooker, they may be drained, the nutritious 
portions combined with soup stock, seasoned and thickened to 
taste. 

Turkey Bisque —Break the carcass of a turkey into pieces and 
put them in the large cooker kettle with six cups of hot water. 
Cover with clamped lid and set in the cooker above one hot disc 
for two hours. Then add one cup of chopped celery, bits of 
parsley, one bay leaf, five pepper corns, two teaspoons of salt and 
one-half cup of uncooked rice. Scald one pint of oysters in their 
liquor, chop them fine and add them with their liquor to the soup. 
Return to the cooker for one hour. Strain through a coarse sieve, 
pressing through the rice and as much of the oyster as possible, 
return to the fire, add one cup of hot cream, and beat with a Dover 
beater. Serve at once with a spoonful of stiff whipped cream on 
each portion, and pass small croutons. 


Danville, Ky., Aug. 3, 1909. 

Mr. H. M. Sheer, Quincy, Ill.: 

Dear Sir—The Cooker arrived and has given complete satisfaction. 
My wife has taken the agency off my hands and is confident she can get 
some orders. Would like to ask if we can arrange with you for us to 
take the orders, forward to you, and have cooker complete forwarded to 
the buyer direct. I have not the time to conveniently take a lot, put 
them together and then sell. Would rather take orders and forward to 
you. Please send me some circulars to hand to ;those we think will buy. 

Yours truly, 


CHAS. P. FOSDICK. 


Shrewsbury, Mo., Aug. 13, 1909. 

Mr. H. M. Sheer, Quincy, Ill.: 

Dear Sir—The cooker increases in value every time I use it. Last 
Friday I stirred up a cake while a neighbor was in to visit me, and since 
it was my first attempt, I asked her to watch the performance. We were 
all much surprised to find the cake baked and brown all around, bottom 
and top. 

On Sunday I roasted a leg of lamb, which was as nice as anyone 
could wish, retaining its juices and not decreasing in size like in gas or 
coal oven. 

The Acme Fireless Cooker is properly named, as I am sure no 
other can compare with it. 


Very respectfully, 


MRS. E. H. THIELECKE. 







H. M. SHEER COMPANY, QUINCY, ILL. 


17 


MEATS. 


Roast Beef, Dry Heat 

Roast Beef, Moist Heat 

Pot Roast 

Beef Roll 

Beef Stew 

Braised Beef 

Beef Loaf 

Beef to Slice Cold 

Pork Chops 

Roast Ribs of Pork 

Roast Pork, Fresh 

Jellied Chicken 

Fried Chicken 

Roast Duck 

Roast Duck 

Old Fowl 

Baked Ham 

Broiled Ham 


Boiled Ham 

Rolled Ham and Steak 
Mutton Cutlets 
Rolled Loin of Mutton 
Sandwich Meat 
English Pasties 
Game Pie 
Roast Rabbit 
Brown Sauce for Meats 
Hamburg Steak 
To Fry Sausages 
Timbale of Cold Meat 
Quail on Toast 
Boiled Tongue 
Veal Loaf 
Roast Veal 

Veal and Tongue Roll 


Roast Beef, Dry Heat —Receive from the market a porter¬ 
house roast from three to six or eight pounds in weight. Have it 
neatly skewered and tied. Sear it on all sides in a hot frying pan 
directly over the flame. If this is done thoroughly and quickly 
all juices will remain in the meat, and it can be seasoned with salt 
and pepper. Now put it in a deep, round pan and set it in the 
baking frame. Enclose it in the cooker between two hot discs. 
Put on the thick cover of the compartment. Let the meat cook 
from one to three hours owing to the size of the roast and your 
choice regarding rare or well done meat. 

Roast Beef, Moist Heat —Sear a small rib roast on all sides 
over a flame. Then place it in a vessel with a good, tight cover. 
Put this into the large cooker kettle, and pour in two or more 
quarts of boiling water. Clamp the cover of the kettle and place 
it in the cooker on one hot disc. The meat will be well done in 
two hours if it is of medium size. It may be seasoned or not as it 
is prepared for the cooker. Gravy may be made from the juices 
after the meat is taken from the cooker. 


Pot Roast —Lise three or four pounds of beef known as boil¬ 
ing meat. Sear it in a sauce pan over a flame. Salt and pepper the 
surface and put it in the large cooker kettle with a pint of boiling 
water. Let it heat over one disc five or six minutes. Set both 
disc and kettle in the cooker with kettle and compartment well 
covered. Let cook one hour. Make a gravy from the juices in 
the kettle. 


Beef Roll —To one and one-half pounds of round steak, 
chopped fine and seasoned with salt, pepper and a little parsley, 
add one beaten egg and two-thirds cup of bread crumbs soaked 
in one-half cup of milk. Work all together and roll in a cloth and 
lay in a small deep casserole with a slice of pork on top; add 








18 


ACME AUTOMATIC FIRELESS COOKER. 


salted water to the depth of one inch in the pan. Place the pan 
in the oven frame between two heated discs. Bake one hour and 
a half. 

Beef Stew—One pound of beef steak or other part of beef 
cut in small pieces. Put in the shallow cooker pan with a gravy 
made of one tablespoonful of butter, one tablespoonful of flour 
and one cup of water. Place on a heated disc in the cooker. 
Above the clamped cover of the kettle set a wire stand and rest a 
heated disc on that. After half an hour, open, and add diced 
potatoes and more water. Cook again as before fifteen or 
twenty minutes, or even three quarters of an hour, depending 
upon the quality of the beef and size of the potatoes. 

Braised Beef With Vegetables—This is a good way to cook 
the cheaper cuts of beef. Put pieces of meat or drippings in a 
shallow cooker pan. Roll pieces of the meat in flour which is 
suitably salted and peppered. Add one small cup of water. H-eat, 
and set in the cooker with one hot disc below it. Place a wire 
support on the clamped lid, and place a heated disc on that. Close 
the cooker compartment. Cook one hour. Then put in one tiny 
onion and some pared potatoes. Add water if necessary. Cook 
again in the same way three-quarters of an hour. If the meat is 
very tough or in a large p’iece, longer time should be given at first. 

Beef Loaf—Buy three pounds of round steak ground through 
a chopper. Mix with it two cups of stale bread moistened in 
milk. Season with salt, celery salt, black pepper, and two bay 
leaves minced. Put all in a deep baking pan. Enclose in the 
baking frame with a heated plate below and one above it. It 
will be rarely done in twenty-five minutes, nad thoroughly 
cooked in forty minutes. Pour off the gravy and thicken it over 
the flame with a tablespoonful of flour. Serve immediately. This 
may be prepared before needed, and thin sliced cold. It may be 
placed in a deep covered can, and set in the large cooker kettle 
with water around the can. This may then be set in the cooker 
with one hot disc below it. By heating the disc less or more the 
time for cooking the meat in this way may be absolutely under 
the control of the cook. 

Beef to Slice Cold—Chop fine two pounds of round steak or 
other portion of lean beef. Mingle with it one pint of crumbs of 
bread, moistened in half a cup of milk and one egg beaten. Sea¬ 
son with one pulverized bay leaf, five nasturtium leaves cut fine 
with scissors, salt and black pepper to taste. Put these in four 
baking powder cans, and cover. Stand them in the baking frame 
and place all in the cooker with one hot plate below and one 
above. They will be baked in forty minutes. Let cool. Remove 
from the cans and slice as needed. Garnish with nasturtiums and 
leaves for picnic lunches or for tea. 



H. M. SHEER COMPANY, QUINCY, ILL. 


19 


Pork Chops —Let the chops sand in cold water an hour or so 
if convenient. Wipe dry, salt and pepper them and dredge slightly 
with flour or finely sifted bread crumbs. Place closely in a round 
pan about two inches deep. Place the pan in a cooker compart¬ 
ment with a very hot perforated plate below and one directly 
above it. Cover promptly. In fifteen minutes they will be “done 
to a turn” and equal any broiled chops. Serve with cold baked 
apples, or apple sauce. 

Roast Pork, Fresh —Place the pork to roast in a deep, round 
pan, with a very little water; heat gradually, above two heating 
discs over a flame, until the fat begins to ooze from the meat; 
then place the pan in the baking frame. Place in the cooker be¬ 
tween two very hot discs. Bake ten minutes for each pound of 
meat. Skim the gravy put in a cup of boiling water, thicken with 
browned flour, add pepper and salt and the juice of one lemon. 

Roast Ribs of Pork —Have the bones broken into two or 
three parts. Wash and let stand in fresh water a half hour or 
more. Wipe dry with a linen cloth and place in a baking pan 
with about a pint of water. Make a dressing of bread crumbs, 
seasoned with sage and chopped onion, wet with the juice of a 
lemon. Add salt and paprika to taste. Rub the dressing into 
spaces between the folded sections of the meat; then baste with a 
little butter. Enclose between two hot discs in the baking frame 
and bake thirty or forty minutes in the cooker. 

Jellied Chicken —Remove all bones, gristle and skin from a 
chicken or old fowl which has been boiled several hours in the 
cooker. Chop the chicken and season it. Heat a scant quart of 
the rich broth and dissolve in it two envelopes of minute gelatine, 
and add the chopped meat. Put in a mold to harden. This will 
keep frozen a number of days if packed in ice and salt in a com¬ 
partment of the cooker. Slice as needed with a sharp knife and 
garnish with parsley and hard boiled eggs. 

Fried Chicken —Wash and trim perfectly. Roll each piece in 
flour which is seasoned with salt and a bit of white pepper. Ar- 
lange closely in a shallow cooker pan with meat drippings or 
butter for frying. Place in the cooker with one quite hot plate 
below and one above, resting directly upon the pan. The chicken 
will be done in half an hour,, but may safely be left two hours. 
Chicken cooked by this method is exceptionally toothsome. It 
may be browned over the flame at first, and left between two 
mildly heated discs for a longer time, if that method is more con¬ 
venient. 

Roast Duck —Chop together the giblets from the duck, a 
small onion, five slices of bacon and three cups of browned bread 
crumbs or stale toast. Moisten with a cup of juice from stewed 
apples or from a can of cherries. Season with salt, paprika, 
chopped parsley and celery. Stuff the duck. Place it breast up 






20 


ACME AUTOMATIC FIRELESS COOKER. 


in a casserole. Put it in the cooker baker with a hot plate below 
and one above it. In three hours it will be beautifully browned 
and tender as possible. If the duck is old it may need to be par¬ 
boiled two hours in the cooker before being stuffed. 

Roast Duck —If the game is old it should be par-boiled in the 
cooker three hours. Then cut the neck close, tie the wings and 
legs securely and stuff. Dressing: Three pints bread crumbs, 
six ounces of butter, two tiny chopped onions, and one teaspoon 
each of sage, black pepper and salt. Do not-stuff very full, and 
sew the openings firmly to keep the flavor in and the fat out. If 
not very plump tie a slice of salt pork over the breast. Place in a 
casserole, with a cup of moisture, two-thirds water, one-third vine¬ 
gar and a little salt. Place in the cooker with one hot disc below 
and one above it. Young ducks should roast from twenty-five to 
thirty minutes, and full-grown ones for an hour or more. Serve 
with currant jelly or apple sauce, and green peas. 

Old Fowl —Dress and trim and wipe dry. Sprinkle salt and 
a bit of pepper inside and out. Place in the large cooker kettle 
and almost cover with water. Clamp the aluminum cover. Set 
the kettle above the perforated disc while it heats. When all is 
hot put into the compartment of the cooker with the hot disc be¬ 
low the kettle. Close the top well and let it remain undisturbed 
eight or ten hours. Lift out with care lest it fall apart. If it falls 
from the bones make into jellied chicken, or chicken salad. 
If not, make a dressing and stuff the fowl. Place it in a casserole 
in the oven and bake one hour or less, just enough to cook the 
dressing and brown the surface of the fowl. 

Baked Ham —Soak a section of ham in water over night. In 
the morning clean by scraping it. Make a dough of flour and 
water, roll out an under crust for the ham, and an upper crust 
large enough to fit over the ham and meet the under crust. The 
crust should be at least three-fourths of an inch thick, and be 
well joined. Place in a deep baking pan, enclose in the baking- 
frame, and lower into the cooker with one well heated disc below 
and one above the ham. It will bake in three hours. When done 
remove the crust and also the rind, and set away to cool. Slice 
cold. 

Boiled Ham —Ask your market to provide you with the large 
section of an eight or ten pound ham. Scald, wash and scrape it 
with care. Put it in your large cooker kettle and cover it with 
boiling water. Clamp the cover, and when the ham has boiled five 
or six minutes set the kettle in the cooker. Let it remain from 
eight to ten hours. When done, drain, and remove the skin. 
Place in a round baking dish, and sift over it powdered crackers, 
sprinkle brown sugar over it and stick in cloves. Place in the 
baking frame and place in.the cooker between two heated discs. 
Bake half an hour. 





H. M. SHEER COMPANY, QUINCY, ILL. 


21 


Broiled Ham —Cut the ham in slices of medium thickness. 
Place in a hot cooker pan, covering the bottom. Set immediately 
into the cooker on one hot disc; put another very hot disc directly 
on top of the pan. Cover the compartment promptly. Leave 
from eight to ten minutes. Slices of salt pork or bacon may also 
be cooked in the same way. 

Rolled Ham and Steak —Roll a one pound slice of ham in two 
pounds of round steak, and tie securely. Place the roll on a low 
wire stand in the large cooker kettle. Pour two cups of cold 
water in the kettle. Cover with the locking clamps. Heat above 
one disc, and place disc and kettle in the cooker. In two hours 
the meat will be tender. Thicken the rich liquor in the kettle 
for a meat sauce. 

Mutton Cutlets —Trim away the fat, cut the meat neatly from 
the bones, and divide each chop into two. Egg and crumb them 
and pour a spoonful of melted butter over each piece. Put into a 
hot and well buttered, shallow cooked pan and set in the cooker 
on one hot disc and put a second heated disc directly on top of the 
frying pan. Place the thick top on the cooker compartment and 
leave to cook about fifteen minutes. Good, served plain or with a 
gravy made from the boiled bones. 

Rolled Loin of Mutton —Remove all the bones from three 
pounds of the best end of a loin of mutton, cut away the fillet from 
the bones, mince it very fine, add an equal quantity of bread 
crumbs, a little fresh parsley chopped, salt and pepper and enough 
egg to bind it together. Place this on the mutton, bind it up 
lightly with lape, dredge the outside with flour, season with 
pepper and salt. Enclose in the oven-frame, and roast slowly be¬ 
tween moderately heated discs two or three hours, depending 
upon the thickness when in place. Make a gravy from the stock 
of the bones when boiled. Pour it around the meat and garnish 
with stewed or glazed onions. 

Sandwich Meat —Grind together one pint of cold boiled ham, 
one-half cup of corned beef and the whites of three hard-boiled 
eggs. Rub the yolks of the eggs fine with two teaspoons of 
melted butter, a salt spoon of cayenne, one teaspoon of salt, a 
teaspoon of mustard, vinegar to taste; add all together , and 
just before using mix in a little cream, if it is too thick to spread 
suitably. 

English Pasties —Two cups of flour, scant half cup of cotto- 
lene or butter, pinch of salt and a teaspoon of baking powder. 
Add ice water and mix to form a crust to roll. Cut out in saucer 
size. For the filling use one-half pound of Hamburger steak 
chopped fine, and one large potato chopped in small pieces. 
Season with salt, red pepper, onion and a bit of minced pork. 
Mix all well and divide. Place one part on each pie crust, and 
drop on each a bit of butter. Fold the crust over and seal by 







22 


ACME AUTOMATIC FIRELESS COOKER. 


wetting the edges and pressing together. Bake in a moderate 
oven for forty minutes. 

Game Pie —Use such game birds as are to be obtained, quail, 
snipe, wood cock or chicken. Prepare with care and cut to suit¬ 
able size and form. Put them in the large cooker kettle with 
some soup stock or beef broth if you have it; if not use cold water. 
Put it over a hot fire and skim it as it boils. Then add a little 
salt, pepper, ground cloves, mace, one bay leaf, two small carrots, 
and one tiny white onion with three cloves stuck in it. Add half 
a cup of sliced salt pork. Set in the cooker for one hour over one 
hot plate. Use care that there be enough broth to cover the 
birds, and that the cover of the kettle is clamped. Put into a 
shallow cooker pan a half cup of butter and mix well into it two 
tablespoons of browned flour; stir into it a part of the broth or 
gravy and heat, making a thin sauce. Put in the meat from the 
birds and duplicate its bulk with diced potato. Cover with a nice 
biscuit dough. Bake twenty-five minutes between two hot discs. 

Roast Rabbit —Wash and wipe dry. Fit the form in a suit¬ 
able casserole or pan. Make a dressing of bread crumbs, chopped 
salt pork, thyme, onion, pepper and salt. AVith a spoon put the 
dressing in, under, around and over the forms of the rabbit, and 
tuck in some extra slices of the salt pork. Add a half cup of water 
that it may not become too dry. Heat above two heating discs. 
When all are hot, place the casserole between the two hot plates 
in the cooker. Cover the cooker closely for two hours. Serve 
in the casserole. Mashed potatoes and jelly accompany roast 
rabbit. 

Brown Sauce, for Meats —Heat three tablespoonfuls of butter 
in a frying pan. When it begins to turn brown, add two table¬ 
spoonfuls of flour. Stir until it becomes dark brown, then draw 
the pan back to a cooler place and gradually pour into it one cup 
and a half of stock or milk. Stir until it boils, and let it simmer 
for three minutes. Season with salt, pepper and a tablespoonful 
of tomato catsup. 

Hamburg Steak —Chop together one pound of round steak 
and one-half pound of bacon. Mix thoroughly and season with 
salt and pepper and a few drops of onion extract. Form into 
balls. Put them in a pan about two inches deep. Place the pan 
on one hot perforated plate in the cooker compartment, and rest 
another hot disc on top of the pan. Cover immediately. The 
perforated plates should be hot enough to cook the balls in ten 
minutes. Place on a platter with a garnish of curly parsley. Sift 
a bit of celery salt on each ball. 

To Fry Sausages —If you have the sausage meat in bulk 
make into small round flat cakes. Arrange in a shallow cooker 
pan. Their own fat will cook them. Set the pan in the cooker on 
one hot disc, and place another hot disc on top of the pan. Cover 
the cooker compartment. Do not let them dry hard. Fifteen 





H. M. SHEER COMPANY, QUINCY, ILL. 


23 


minutes is long enough to cook them. Send to the table dry 
and hot. i 

Trinbale of Cold Meat—One and one-half pints of cold meat 
chopped fine, salt, pepper and onion juice to taste; one teaspoon¬ 
ful chopped parsley. One cup of stock or milk. Two eggs, two 
tablespoonfuls butter, and one-half cup of grated bread crumbs. 

Mix the seasoning and bread crumbs with the meat. Melt 
the batter in the heated stock, and add it with the two eggs well 
beaten. Mix thoroughly and put into a well buttered mold or 
bowl. Place this in a pan of warm water and cover with a piece 
of buttered paper. Cook in the oven frame between two discs 
heated sufficiently to do their task in about one hour. Turn out 
on a warm dish, and pour brown sauce around it. 

Quail on Toast—Wash and trim carefully. Drain and dry 
with a cloth. Lard each bird with bacon or butter, and rub salt 
carefully on all sides. Place side by side in the two shallow 
cooker pans. Brush with melted butter. Heat the pans and 
three perforated discs over two flames all at once. When hot 
place in the cooker in the following order: One hot disc, pan of 
quail, another hot disc, second pan of quail, third hot disc. Cover 
the cooker promptly. Have ready as many slices of nicely but¬ 
tered toast as there are birds, and place one on each slice breast 
upwards. The birds will cook in fifteen or seventeen minutes. 
All should be served hot on hot plates. 

Boiled Tongue—Wash and trim a fresh tongue. Place it in 
the large cooker kettle, and cover it with water—not hot. Bring 
it to a boil and the water may be seasoned with salt, pepper and 
other flavors to your taste, such as onion, parsley, sage, celery, 
cloves or a bay leaf. Clamp the cover of the kettle and set it in 
the cooker with one hot disc under it. A large tongue will cook 
in three hours. Take out and peel the skin off. Let cool, and 
slice as needed. 

Veal Loaf—Three pounds of chopped veal, one-quarter 
pound salt pork, one cup bread crumbs or rolled cracker. Two 
eggs well beaten, one teaspoonful sugar, four teaspoonfuls salt, 
two teaspoonfuls pepper. Make into a loaf and put into a melon 
mold. Enclose between two discs in the cooker oven, and bake 
slowly two hours. 

Roast Veal—Veal for roasting should be salted, peppered, 
and a little butter rubbed on it. The bone should be removed, 
and the place filled with a dressing made of bread soaked soft in 
cold water, a little salt pepper, a couple of eggs, and a tablespoon¬ 
ful of melted butter. Sew the meat over the dressing. Put in 
your pan with about a pint of water, and put a little butter in the 
pan, and some dressing over the top of the meat. Enclose in the 
baking frame between two hot discs. It is probable that two hours 
is enough time to allow in the cooker. Thicken the gravy with a 







24 


ACME AUTOMATIC FIRELESS COOKER 


little flour and water well mixed. Add butter and catchup if you 
like rich gravy. 

Veal and Tongue Roll—Have a breast of veal boned and 
spread out flat; rub in salt and pepper and lay in a boiled tongue 
and roll tightly; then wrap a piece of muslin securely around it, 
tie and place in the large cooker kettle and boil; or bake, until 
tender, between two discs in the oven frame. Seasoning of cloves, 
celery onion and parsley are appropriate. 


White Hall, Ill., Nov. 2, 1909. 


To Whom It May Concern: 

Do you like fried chicken? Do you know what good fried chicken 
is? Not unless you have a “Sheer Fireless Cooker,” and know how to 
use it. Let one tell you who does know. 

If you want fried chicken for dinner, kill it the evening before, 
dress it carefully, which includes a thorough scrubbing of the chicken 
all over after the feathers are removed with soap and water, then rinsing 
with clear water. In the morning after the breakfast is cooked, put 
your frier on the fire with the requisite amount of good lard, having it 
so hot that the chicken will sizzle when put in the pan. Fry jus't as 
you ordinarily would but stop before the chicken is thoroughly done. 
Having put two of the cooker radiators on the fire at the same time the 
frying pan was put on, now put one of them in the bottom of the cooking 
chambers, put the partially fried chicken in one of the Aluminum Cook¬ 
ing vessels, place it in the cooker on top of the hot radiator previously 
put in, and put the other hot. radiator on top of the vessel containing 
the chicken, close the cooking chamber tight, then close the top of the 
entire cooker, and go way back and sit down, or go to Sunday School, 
or go fishing, and forget you have any chicken until your stomach re¬ 
minds you of it. Now open the cooker and you will find your chicken 
piping hot and iso tender and juicy that the meat will almost fall from 
the bones; and good, yum, yum, yum. Taft’s possum is nowhere. 
Cooked in this way, the bes|t possible spring chicken is a good fat two 
year old hen. Try it. 

Yours very truly, 


A. W. FOREMAN, M. D. 


Clumbus, Ohio, Aug. 1, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—I received the cooker parts and got it together all 
right, and will say the cooker is a great success. I baked a pie and cake, 
and a large beef roast with potatoes and string beans, all nicely done 
for dinner, without heating up ;the kitchen at all. I am sure they will 
sell, and I will send you an order soon as I hear from you in reference 
to the agency. Thanking you for the opportunity, I remain. 

Yours truly, 


MRS. F. GROEZINGER, 

282 Thurman Ave. 


Columbuis, Ohio, Aug. 1, 1909. 

Gentlemen—I baked a pie and cake and had a large beef roast and 
potatoes and string beans, all nicely done for dinner without heating up 
the kitchen at all. Am sure they will sell. Would be glad to take the 
agency. 

Yours truly, 

MRS. F. GROEZINGER, 

282 Thurman Ave., Columbus, Ohio. 







H. M. SHEER COMPANY, QUINCY, ILL. 25 



FISH. 

Codfish Balls 

Creamed Salmon 

Steamed Fish 

Grilled Sardines 

Fried Fish 

White Sauce for Fish 

Fried Halibut 

Sauce for Fish 

Delicious Lobster 

Brook Trout 

Broiled Oysters 

Boiled Trout 

Fried Oysters 

Baked White Fish, or Shad 

Oyster Pie 

Boiled White Fish 

Panned Oysters 

Baked White Fish 

Baked Salmon, Trout or 

PicKerel 


Codfish Balls—One pint codfish picked fine, two pints of 
cooked potatoes, butter size of an egg, one well-beaten egg, three 
tablespoons of cream. Make into flattened balls. Fry according 
to the method described for halibut. These may be prepared at 
night if wanted for breakfast. If the fat is sparingly used they 
may remain/ in the cooker all night, and will prove to be hot 
enough to serve in the morning, for an early breakfast. 

Steamed Fish—Secure the tail of the fish in its mouth, the 
body in a circle. Pour over it half a pint of vinegar, seasoned 
with pepper and salt. Let it stand an hour in a cool place. Pour 
off the vinegar. Bind a bit of cheese cloth around the circular 
form of the fish and suspend it in a second larger cheese cloth 
above hot water in the large cooker kettle, making the clamped 
cover hold the edges of the cloth. Put in the cooker above one 
hot plate. Steam twenty minutes or longer for large fish. Serve 
on a white dbiley surrounded with parsley, and eat with a cream 
sauce enriched by one or two eggs. 

Fried Fish—This is a good way to fry slices of large fish. 
Dredge the pieces with flour; brush them over with beaten egg; 
roll in bread crumbs, and fit them side by side in the shallow 
cooker pan with the bottom covered with hot lard or drippings. 
Drop a thimbleful of butter on the top of each piece. Heat the 
pan with the fish in it above two discs as they heat on the flame. 
Place the pan in the cooker between the two well-heated discs. 
They will fry in about twenty minutes. Serve with tomato 
sauce; garnished with slices of lemon. 

» • *- » * V * ► W m • < 

Tomato sauce: Blend one tablespoon of butter with one of 
flour, heat and pour over one pint of tomato juice. Season to 
taste. Let boil and slightly thicken. 

Fried Halibut—Beat, two eggs, dip each slice of halibut into 
the egg, then into sifted cracker crumbs. Place the fish in a hot, 
shallow cooker pan with half an inch of nice hot fat in it. Turn 
each piece over in the fat. Lower the pan into the. cooker onto 
one hot disc, and place another hot disc immediately upon it. 
Cover the compartment. The fish will cook in half an hour. If 






26 


ACME AUTOMATIC FIRELESS COOKER. 


preferred the halibut may be browned over the same flame that 
heats the discs, and simply complete the cooking in the box. 

Delicious Lobster—Use a can of lobster for this recipe; pick 
it and chop it fine; add a few soft white bread crumbs and season 
with two tablespoons of melted butter, one tablespoon of chutney 
and one teaspoon of made mustard. Line a cesserole with thick 
slices of buttered bread with the crust removed. Put in the sea¬ 
soned lobster. Cover with a generous layer of buttered crumbs. 
Bake in the cooker oven twenty minutes with two heated per¬ 
forated plates. Serve with cut lemon and parsley. The mustard 
may be omitted. This dish may remain in the cooker some time 
without injury to its flavor and appetizing qualities. 

Broiled Oysters—Dry a quart of oysters in a cloth, dip each 
in melted butter, well peppered, and then in dry bread or cracker 
crumbs, also peppered. Put in a hot cooker pan, in the cooker 
between two very hot discs. They will be “done to a turn” in 
from five to seven minutes. Serve hot. 

Fried Oysters—Pour the liquor from the oysters; dip them 
in an egg batter made of two eggs, well beaten, and milk to thin 
to about as thick as cream; after dipping, roll the oysters in 
cracker meal. Place them in hot fat in the shallow cooker pan. 
Set them in the cooker with hot discs below and above. They 
must be tightly enclosed about ten minutes. 

To serve: Cover the hollow of a hot platter with tomato 
sauce; place the oysters in it, but not covering, garnished with 
chopped parsley. It is better never to touch oysters with the 
hand, while preparing them for the table, as it tends to toughen 
them. Use a silver fork. 

Oyster Pie—Line a deep pie-dish with puff paste, dredge with 
flour, pour in a pint of oysters, season well with bits of butter, 
salt and pepper, and sprinkle flour over all; pour on some of the 
oyster liquor, and cover with a crust, having a few openings to 
allow the steam to escape. Enclose in the frame of the cooker 
oven, and have one hot perforated disc below and one above the 
pie. Cook twenty or twenty-five minutes, depending upon the 
heat of the discs. Serve promptly. 

Panned Oysters—Cut some stale bread in thin slices, taking 
off all the crust; round the slices to fit patty pans; toast, butter, 
place them in the pans and moisten with three or four teaspoons 
of oyster liquor; place on the toast a layer of oysters, sprinkle with 
pepper and put a small piece of butter on top of each pan. Place 
the pans in layers in the cooker oven with muffin rings to sup¬ 
port the second and third tiers. Lower the oven into the cooker 
compartment with a heated plate below and one above the food. 
In seven or eight minutes they will ruffle and must be taken out, 
salted and served. Serve in the patty pans. They are delicious. 




H. M. SHEER COMPANY, QUINCY, ILL. 


27 


Baked Salmon, Trout or Pickerel—Carefully clean and wipe 
the fish. Curve it on its belly, head and tail touching, and place 
it on a wire tray to lift it above the bottom of the cooker kettle. 
Put salted and buttered water in the bottom of the kettle. Heat 
the kettle and its contents while two discs are heating. Place one 
hot disc in the bottom of the cooker, the kettle of fish on it, and 
the second hot disc on top of the kettle. It will bake in twenty- 
five or thirty minutes. 

Make a sauce from the drippings in the kettle supplemented 
by a cup of sweet cream and a little chopped parsley. Or an 
egg sauce may be made with drawn butter; stir in the yolk of an 
egg quickly, and then a teaspoon of chopped parsley. 

Creamed Salmon—Make a pint of rich, white sauce and sea¬ 
son well' with celery salt, and paprika. Add one can of salmon 
broken into flakes with a fork. Fill a well-buttered casserole. 
Cover the top with crumbs and a circle of slices of lemon. Place 
in the oven in the cooker with two hot plates—the hotter one 
above. In ten or fifteen minutes it is ready for the table. If de¬ 
sired this may remain in the cooker all day by having the discs 
only slightly heated. It will be ready to serve at any time from 
one to ten hours. 

Grilled Sardines—Scrape the fish free from skin and wipe 
away the oil from each with a fresh cloth. Roll the sardines in 
melted butter, sprinkling with cayenne and salt. Cover them 
with some finely chopped parsley and chopped mushrooms. 
Wrap each sardine in oiled paper, and put in the cooker near one 
hot disc until hot. Serve very hot on slices of toast. These may 
be prepared early and kept on ice until time to heat, or they may 
be heated early and left in the cooker some hours. 

White Sauce, for Fish—One pint of milk and one of cream, 
four tablespoonfuls of flour, two whole eggs and six yolks. Re¬ 
serve a cup of the milk, and place the rest with the cream to heat 
in a double boiler. Blend half the cup of milk with the flour, 
and add the other half and stir into the heated milk. Stir as it 
boils for two minutes. Cover and cook for eight minutes, and 
season with salt and white pepper. Beat the yolks of the eggs 
with four tablespoonfuls of milk. Stir into the sauce and remove 
from the fire. A tablespoonful of chopped parsley may be added. 
Boil the two eggs hard; slice or chop them and lay around the 
fish. Pour the dressing over all. 

Sauce for Fish—Mingle one teaspoonful mustard, one table¬ 
spoonful flour, one tablespoonful butter. Add two cups of boiling 
milk, a little at a time, and lastly one hard boiled egg, chopped 
fine. Chopped parsley, minced celery and chopped nasturtium 
leaves and stems are variations in flavoring. 

Brook Trout—These delicate fish are always fried. Wash 
and wipe dry. Split nearly to the tail, flour them nicely, salt, and 





28 ACME AUTOMATIC FIRELESS COOKER. 


put in the shallow cooker pan, hot but not burning, and moist¬ 
ened with salted fat to prevent their sticking. Fry in the cooker 
between two very hot discs. They are to be crisp or only browned, 
according to fancy. They should be served promptly to be en¬ 
joyed most. 

Boiled Trout—Boil trout in water with three bay leaves, six 
cloves, whole pepper, salt, one carrot, one onion. Clamp the cover 
of the kettle and boil in the cooker one hour. Lift the trout out on 
to a platter, without the seasonings. Serve with plain sauce. 

Baked White Fish or Shad—Thoroughly clean the fish; cut 
off the head, or not, as preferred; cut out the backbone from the 
head to within two inches of the tail, and stuff with the following; 
Soak stale bread in water, squeeze dry; cut in pieces a large 
onion, fry in butter; add the bread, two tablespoons of butter, salt, 
pepper ad a little parsley or sage; heat through, and when taken 
off the fire, add two yolks of eggs, well beaten; stuff the fish 
rather full, sew up with fine twine, and wrap with several coils of 
white tape. Rub the fish over slightly with butter; just cover 
the bottom of the cooker pan with hot water, and place the fish 
in it, standing back upward, and bent in the form of an S. Place 
in the cooker between two hot discs. It will bake in thirty or 
forty minutes. 

Dressing: Reduce the yolks of two hard boiled eggs to a 
smooth paste with two tablespoons of good salad oil; stir in half 
a teaspoon of English mustard, and add pepper and vinegar to 
taste. 

Boiled White Fish—Tie in a cheese cloth and immerse in 
water to cover it in the deep cooker kettle. Let it boil and re¬ 
move the scum. Add the juice of a lemon or half a cup of vine¬ 
gar. Place in the cooker with the cover firmly clamped, and al¬ 
low eight or ten minutes to each pound. Serve on a platter with 
an egg sauce or garnish with parsley and pour drawn butter over 
it. Lake or Mackinac trout may be cooked in the same manner. 
This may safely remain in the cooker much longer if that plan 
suits the convenience of the cook. 

Baked White Fish—Put white fish dredged with a very little 
flour, salt and pepper between two hot perforated plates in the 
cooker. Let them remain closely enclosed ten or fifteen minutes, 
depending upon the thickness of the fish. When temptingly 
browned serve with a border of parsley and sprinkle toasted 
cheese over it. If the discs are not too hot the fish may remain 
in the cooker an hour or even two hours if desired. The addi¬ 
tional time will improve rather than injure the flavor. 





H. M. SHEER COMPANY, QUINCY, ILL. 


29 


EGGS. 


Beauregard Eggs 
Hard Boiled Eggs 
Deviled Eggs 
Lyonaise Eggs 

Beauregard Eggs—Remove the shells from several hard 
boiled eggs. Chop the whites and add them to a rich cream 
sauce. Serve a large spoonful of this mixture on a slice of but¬ 
tered toast. Sprinkle the pulverized yolks over the sauce. Serve 
immediately. However, this preparation may be kept hot in the 
cooker for from two to three or four hours without spoiling its 
attractions. 

Boiled Eggs> Hard—Put the required number of the larger 
cooker kettle and cover them with boiling water. Clamp the 
cover and set into the cooker with one heated disc below 'the 
kettle. Let them boil twenty minutes. Lift out and drain 
through a colander. Immerse them immediately in cold water, 
so the yolks will not turn dark. To be used hot or cold in any 
way. 

Deviled Eggs—Remove the shells from a dozen hard boiled 
eggs. Cut in halves and remove the yolks. Pulverize the yolks, 
and season with salt, pepper, moist butter and mustard with a 
little vinegar. Fill the empty whites. Arrange on lettuce leaves. 

Egg Puff —Make one pint of rich cream sauce, and as it thick¬ 
ens drop in the yolks of three, four, or even five eggs, depending 
upon the number of people to provide for. When the yolks are 
slightly cooked in the sauce, stir slightly. Beat the whites stiff 
and stir them in as the sauce is removed boiling from the fire. 
Pour immediately into the dish to be used in serving. Place in 
a cooker above one warm disc, and below one hot enough to 
brown the top. This may be prepared an indefinite number of 
hours before needed on the table. It is deliicous and con¬ 
venient. 

Lyonaise Eggs—Make a thick cream sauce and season it with 
onion extract. Pour it into a deep, heated plate. Carefully break 
half a dozen eggs into the sauce and cover with buttered bread 
crumbs. Place in the oven frame and put into the cooker with 
one heated disc above the eggs. Cook five minutes. Serve the 
eggs in the dish in which they are cooked. If desirable or neces¬ 
sary this preparation may remain in the cooker a number of 
hours. But the eggs will be hard of course. : 

Eggs for Tea-Make a delicate biscuit dough. Roll it round 
and place in a deep pie pan. Make five depressions in it with 
spoon, building the dough up between the hollow places. Break 




Eggs for Tea 
Baked Omelet 
Baked Omelet 
Omelet Souffle 







30 


ACME AUTOMATIC FIRELESS COOKER. 


an egg into each hollow, salt, pepper, and dot with bits of blit¬ 
ter. Bake in the oven with the cooler disc above the food and if 
rare eggs are preferred, take them out promptly in ten minutes. 
Serve with cream sauce. 

Baked Omelet—Beat the whites of six eggs to a stiff broth ; 
add salt and the yolks of eggs and beat for one-half minute longer. 
Put a large tablespoonful of butter into a hot frying pan. Add one- 
half cup of milk, a tablespoonful of flour and a teaspoonful of 
baking powder to the eggs, stir quickly and turn the mixture 
promptly into the buttered pan. Bower into the cooker between 
two hot discs. Let it remain ten minutes. At the end of that time 
fold the omelet and turn out on a warm dish. Serve immediately. 

Baked Omelet—Fill a cup with crumbs of bread and pour 
in enough milk to show. As it stands, separate the whites and 
yolks of three eggs. Beat each separately and season to taste, 
with salt and pepper. Butter a heated casserole with a large ta¬ 
blespoonful of melted butter, and pour the surplus amount into the 
yolks. Lastly, beat all together lightly. Turn into the hot cas¬ 
serole. Lower into the cooker in the oven frame between two hot 
discs. Let it bake fifteen minutes. If this is prepared just before 
the family eats breakfast it will cook while the fruit and oatmeal 
are being eaten, and will be ready to follow them all fresh and 
hot. It is to be taken to the table in the casserole in which it is 
baked. It is good. 

Omelet Souffle—Beat the whites of six eggs. Beat the yolks 
of three, and add three tablespoonfuls of powdered sugar, and 
the juice of one lemon or a teaspoonful of vanilla. Beat the yolks 
into the whites. Pour into a buttered casserole. Dust with powd¬ 
ered sugar. Bake fifteen minutes between discs. Serve immediate¬ 
ly with sponge cake or crackers. 


Glasford, Ill., July 28, 1909. 

H. M. Sheer, Quincy, Ill.: 

Dear Sir—I received the sample cooker, and it works all right I 
will take the agency and am enclosing order for twelve cookers, six No. 
2, and six No. 3, also 100 of the booklets. Enclosed find draft in pay¬ 
ment for same. I would also like prices on your incubator fixtures. 

Send cookers by freight, but forward the booklets by express soon 
as you receive orders. 

Yours respectfully, 


A. J. OWENS, 

Glasford, Peoria County, Ill. 


H. M. Sheer Co., Quincy, Ill.: 

Dear Sir—About a month ago my husband made me a present of one 
of your improved Fireless Cookers, and same proved entirely satisfactory. 
I cook most everything in tt, and find it a great gas saver. 

Yours truly, 


MRS. R. SCHENKE, 









H. M. SHEER COMPANY, QUINCY, ILL. 


31 


VEGETABLES. 


Asparagus 

Beets 

Roast Beets 

Boston Baked Beans 

Butter or Wax Beans 

Shelled Beans 

String Beans 

Cabbage 

Boiled Cabbage 

Heidelburg Cabbage 

South Carolina Cabbage 

Stuffed Cabbage 

Stuffed Cabbage 

Carrots, to Boil 

Cauliflower 

Baked Corn 

Green Corn on the Cob 

Corn Pudding 

Stewed Corn 

Cucumbers, Baked 

Cucumbers, Boiled and Frie0 

Egg Plant 

Greens 

Macaroni 

Baked Onions 

Boiled Onions 

Fried Onions 


Boiled Parsnips 
Fried Parsnips 
Peas Served in Cream 
Green Peas 
Dry or Split Peas 
Creamed Potatoes 
Creamed Potatoes 
Mashed Potatoes 
Molded Potatoes 
Potato Poufus 
Sweet Potatoes 
Baked Sweet Potatoes 
Pumpkin 
Baked Pumpkins 
Rice 

Hot Slaw 
Spinach 

Summer Squash 
Winter Squash 
Baked Tomatoes 
Fried Tomatoes 
Stewed Tomatoes 
Stuffed Tomatoes 
Canned Tomatoes 
Turnips 
Diced Turnips 


Asparagus—Set the large cooker kettle above one disc on the 
flame. Have it one-third full of water. As it heats lower into 
the water a wire basket of asparagus tips. Clamp the cover on, 
and set disc and kettle into the cooker compartment. If the as¬ 
paragus is fresh and tender it will be cooked in fifteen minutes. 
Lift out the basket and drain. The asparagus is now ready to 
serve in any manner desired. It may be eaten on buttered toast 
while hot, or cream sauce may dress it, or it may be combined 
with hard boiled eggs and a mayonaise dressing to be used as a 
salad. 

Beets—Cut off the leaves, and in washing them use care not 
to break off the little fine roots, which would let out the juice, 
and the beets lose their deep red color. More than cover with 
plenty of boiling water, in the large cooker kettle. Clamp the 
cover. Set in the cooker with a heated disc underneath. If the 
beets are young, small and tender, they will cook in two hours. 
If they are large, they will need four or five hours in the cooker. 
The largest late in the season, or in winter, will require ten hours 
fime. When done drop into a pan of cold water, and slip off the 
skin. Slice them crosswise, and serve with salt, pepper, butter 
and a teaspoon of sugar. Should any remain put them in a stone 
iar, whole, cover with vinegar, keep in a cool place, and use as 
Wanted. Horseradish will prevent a scum arising on the vinegar. 


Roast Beets—Prepare as for boiling and put in the cooker 
oven. Set in the cooker with heated perforated discs below and 






32 


ACME AUTOMATIC FIRELESS COOKER. 


above. The time in the oven will be correspondingly less than 
in the water. When teriSer, peel, slice "and dress with salt, pep¬ 
per, butter and vinegar. 

Boston Baked Beans—Soak a quart of small white beans in 
fresh water over night. In the morning change the water and 
put them in a cooker kettle with water enough to cover, and par¬ 
boil them. They may parboil above two discs placed above a 
flame to heat. When the skins wrinkle, pour off that water, mix 
the beans with salt and put them in an earthen hean-pot with a 
good cover. Take a piece of fat salt pork, cover the top and place 
in the middle of the beans; in a cup mix a tablespoon of molas¬ 
ses, a teaspoon of dry mustard, a half teaspoon of soda, and 
pour over the beans; fill the pot with warm water, cover the top 
with the earthen lid. Place the bean-pot in the baking frame of 
the cooker. Place the frame in the cooker with one heated disc 
below and one above the food. Experience is the best guide in con¬ 
trolling the heat. They should bake all day, and should be hot 
and moist when served for supper. Serve with Boston Brown 
Bread. 

Butter of Wax Beans—Cut off the ends of the pods and care¬ 
fully remove the strings from both sides; cut each pod length¬ 
wise in two or three strips, and soak jn cold water for half an 
hour. Put them in cooker kettle, and considerably more than 
cover them with boiling water. Set them on a heated disc in the 
cooker with the cover of the kettle clamped and the cooker com¬ 
partment covered. Let them cook from three to four or even 
five hours, depending upon their age. Take out and drain well. 
Add a dressing of half a gill of cream, a tablespoon of butter, 
a teaspoon of salt, and half a teaspoon of white pepper. 

Shelled Beans— : Soak the beans over night in plenty of fresh 
water. Put them on a flame above a disc in the large cooker ket¬ 
tle. Skim them as they heat. When heated place the kettle with 
the cover clamped on the hot disc in the cooker. Let the beans 
cook five or six hours. Take out and drain. The beans are now 
ready for any of the various forms of seasoning and serving. This 
method of cooking applies equally to butter beans, the common 
navy beans and the red cranberry beans. 

String Beans—String, snap and wash two quarts of young 
tender beans. Scald in water enough to more than float them 
for fifteen minutes. Drain and cover again in two quarts of boil¬ 
ing water. Clamp the cover of the kettle and place in the cook¬ 
er on a heated disc. Boil an hour and a half or two hours. Drain.. 
Season with salt and pepper, and stir in half a tablespoon of 
butter rubbed with two tablespoons of flour and half a pint of 
sweet cream. 

Cabbage—Solid, hard heads should always be selected. 
Take off the outer leaves, wash thoroughly, cut -off the stalk and 
remove the solid growth at the base. Put in the large cooker 




H. M. SHEER COMPANY, QUINCY, ILL. 


33 


kettle and cover with boiling water. Salt. Clamp the lid of the 
kettle. Set into the cooker with a heated disc below it Give 
from two to five hours time in the cooker, depending upon the size 
of the cabbage. Drain in a colander, and season to taste and 
serve. 

Boiled Cabbage—Cut up one small head of cabbage, salt 
and pepper it. Put one pint of water and one large spoonful of 
dripping in a shallow cooker kettle. Put in the cabbage and 
clamp the cover. Set in the cooker on one hot disc. It will cook 
in thirty or forty minutes, owing to the age and quality of the 
vegetable. 

Heidelberg Cabbage—Divide in halves a small hard head of 
red cabbage; lay the split sides down and slice the whole cabbage 
in narrow strips or shreds. Put a tablespoon of drippings or 
other clear fat in a shallow cooker pan, heat and put in the cab¬ 
bage, three tablespoons of vinegar and one onion, in which three 
or four cloves have been buried. Pour in one cup of boiling 
water. Clamp the cover of the kettle. Place a hot disc in the bot¬ 
tom of the cooker, and put a wire tray upon it; set the pan of 
cabbage on the wire tray. Leave the cabbage to cook three or 
four hours. 

South Carolina Cabbage—Slice or chop a firm cabbage quite 
fine. Cover with boiling water and set in the cooker half an hour. 
Drain well, and add the following dressing: Half teacup vinegar, 
two-thirds cup of sugar, salt, white pepper, half a teaspoon of 
mustard, and two teaspoons olive oil; boil, and when hot, add 
a cup of cream and one egg stirred together; mix quickly and 
thoroughly with the cabbage; cook a moment and serve hot. 

Stuffed Cabbage—Select a firm and large head of cabbage. 
Cut in half, take out the center and fill with meat prepared as fol¬ 
lows : One pound Hamburger steak one-half cup bread crumbs, 
one-half smallest onion grated, one egg beaten; add salt and pep¬ 
per to taste. Tie halves of cabbage together in cloth and put 
in the largest cooker kettle; cover with boiling salted water. 
Clamp the cover on the kettle and put it in the cooker on a 
heated disc. Let the stuffed cabbage cook four hours in the 
cooker. 

Stuffed Cabbage—Cut out the heart of a fresh cabbage by 
gently spreading back the leaves, to do which without breaking 
pour boiling water over it. Fill the cavity with finely chopped and 
cooked veal or chicken rolled into a ball with the yolk of an 
egg. Tie it in a cheese cloth. Put it in the large cooker kettle, 
cover it with boiling water, salt it and clamp the cover of the 
kettle. Set it in the cooker above one heated plate, to remain two 
hours. This is delicious and quite economical in using up cold 
meats. 

Carrots, to Boil—Trim, scrape, wash well and cut them in 
slices a quarter inch in thickness across or lengthwise. Put them 








34 ACME AUTOMATIC FIRELESS COOKER. 


in a shallow cooker pan with a little salt and enough water to 
more than cover. Clamp the lid of the vessel. Set in the cooker 
above one heated plate. The time for cooking will depend upon 
how young and tender they are—from one to two hours. Butter, 
cream, salt and pepper may be used for seasoning to taste. Car¬ 
rots may also be boiled with meat, but take longer to cook if not 
cut. 


Cauliflower—Break a large head of cauliflower into florets. 
Salt it and place it on a hot disc in the cooker. Cover as usual. 
In half an hour it will be tender. As it cooks make this sauce: 
Mix one teaspoon of mustard, teaspoon of salt, one teaspoon of 
powdered sugar and one-fourth teaspoon of paprika. Add the 
yolks of three eggs, slightly beaten, and one-fourth cup of olive 
oil. When thoroughly mixed, add one-half cup of weak vinegar 
and a few drops of onion extract. Cook over hot water until thick. 
Remove from fire and* add a teaspoonful of curry powder and 
melted butter the size of an egg. Sprinkle chopped parsley over 
cauliflower and sauce as they are served. 

Baked Corn—Grate one quart of fresh green corn. Add the 
beaten yolks of three eggs and three or four crumbled crackers. 
Beat well and season with salt and pepper. Butter generously 
a heated casserole and place it in the baking frame of the cooker 
ready for the food. Also have two discs heating. Just before 
putting the corn into the casserole fold in the whites of three 
eggs beaten to a stiff broth. Lower promptly into the cooker 
with hot discs both below and above the food. This will cook 
in fifteen or twenty minutes, and is a most attractive, toothsome 
dish. 

Green Corn on the Cob—Use freshly plucked sweet corn. 
Take out of the husk just before cooking. Remove all silk, and put 
the ears in the large cooker kettle in salted boiling water. Clamp 
the lid of the kettle, and set in the cooker on one heated disc. 
Boil one hour if the ears are young and tender, longer if the corn 
is older. Serve quite hot on some of the husks. 

Corn Pudding—Cut corn from the cob or use one quart of 
canned corn, add two eggs, a tablespoon of sugar, and one of but¬ 
ter, a cup of milk and salt and pepper to taste. Stir in one table¬ 
spoon of flour. Bake between two hot perforated plates twenty 
minutes. If more convenient this may be left in the cooker an 
hour or more longer, provided the discs are not too much heated 
at first. 

Stewed Corn—Carefully cut the corn off the ear, and to 
three pints of corn add three tablespoons of butter, -pepper and 
salt, with enough water to just cover. Heat to boiling above a 
heating disc. Clamp the cover of the stew pan. Place in a cook¬ 
er compartment with a wire tray between the heated disc and 
the bottom of the stew-pan. Let cook from half to three quarters 






H. M. SHEER COMPANY, QUINCY, ILL. 


35 


of an hour. When ready to serve, add half a cup of sweet cream, 
thickened with a teaspoon of flour. 

Baked Cucumbers—Select large yellow cucumbers. Pare 
and halve, remove the seeds. Cut into pieces or cook in boat¬ 
shaped halves as preferred. Roll in a batter made as 
follows: One egg beaten, four large spoonfuls of 

milk, a little salt, pepper and celery salt, half a cup of flour. 
Place the cucumber in a casserole or pie pan which has been 
generously buttered. Enclose between two hot discs in the bak¬ 
ing frame. Let bake thirty minutes. These are delicate, delicious 
and dainty. 

Cucumbers—Boiled and Fried—Peel them, split them length¬ 
wise in four parts; take out the seeds and cut them into pieces 
about an inch long; put them in boiling water with a little salt. 
Clamp the cover of the kettle and set them in the cooker on a heat¬ 
ed disc. They will cook in from thirty to forty minutes. Remove 
from the water and place on linen to relieve of all moisture. Put 
some butter in a frying pan, and place it over a good fire; 
when hot, put in it some chopped parsley, salt, pepper; two min¬ 
utes after, put in the cucumbers, fry a few minutes, tossing them 
now and then, and serve. 

Egg Plant—The purple variety of an oval shape is best. It 
should be firm, but not ripe. Peel and slice. Salt and let stand 
all night in cold water. In the morning drain and wipe dry. Roll 
in egg and cracker crumbs. Heat beef drippings and butter in equal 
parts in a shallow cooker pan. Arrange the slices of egg plant in 
the pan, and drop a bit of butter on each slice. Set in the cooker 
in direct contact with the heated discs above and below the pan. 
They will cook in fifteen or twenty minutes, and are a fine break¬ 
fast dish. 

Greens—Spinach, beet tops, young turnips and tops, chiccory, 
horse radish tops and other plants peculiar to different locali¬ 
ties, make acceptable dishes in the spring of the year. They 
should always be cooked in salted water, and a little soda to pre¬ 
serve their "green color. The water should be soft or freshly 
drawn, and used at its first boiling. The time required is indefi¬ 
nite, depending upon the age of the plant and the variety used. 
They are done" always as soon as tender, and should be thorough¬ 
ly drained in a colander, and by pressing with a wooden spoon. 

Canned Tomatoes—Select small, smooth, round tomatoes. 
Scald them and peel them promptly. Drop them immediately 
into Mason or other preserving jars. Press the juice from a num¬ 
ber of tomatoes and strain out the seeds. Salt this juice and heat 
it to the point of boiling. Pour the hot salty juice around the 
tomatoes in the cans. Place a heated disc in the bottom of a com¬ 
partment of the cooker and put a wire protector upon it. Place 
the jars of tomatoes upon the wire tray. Close the cooker and 
leave the cans there about three hours. Crowd in some more 





36 


ACME AUTOMATIC PIRELESS COOKER. 


hot juice and a tomato or two if there is room. Be sure there 
are no bubbles, and seal the cans. These will be found in perfect 
form and can be used for salads in the winter. 

Macaroni—Break the maraconi into strongly salted boiling 
water. Clamp cover of kettle and set it on a hot disc in the cooker. 
Let it remain an hour. Take out and drain. The water will enrich 
a soup. Place alternate layers of macaroni and cheese in a baking 
dish which has been well greased and floured. Have a layer of 
cheese on top. Place in the baking-frame with one hot disc below 
and one above the food. Lower into the cooker with the heat 
so managed that twenty minutes will brown the dish and unite 
the ingredients. 

Baked Onions—Use large Spanish onions. Wash, but do 
not peel. Boil one hour in the cooker, in slightly salted water. 
Turn off the water and dry the onions well with a fresh bit of lin¬ 
en cloth. Roll each one in a piece of buttered tissue paper, twist¬ 
ing it at the top to keep it on. Place closely side by side in the 
shallow cooker pan. Sandwich the pan between two mildly heat¬ 
ed discs in the cooker for one hour. Take out, and while the discs 
are re-heating, remove the paper, and place the onions in a cas¬ 
serole. Baste with butter; season with salt and white pepper. 
Enclose in the cooker again between two hot discs, for six, 
eight or ten minutes, owing to your choice as to color and crisp¬ 
ness. 

Boiled Onions—Wash and peel; pour boiling water over 
them, and off again two or three times; finally add salt, clamp the 
cover of the kettle and set in the cooker one hour, if they are 
young and tender, two hours if large and older. Drain well and 
bently press to relieve of all surplus water.' Use butter, pepper 
and salt for seasoning. 

Fried Onions—Use cold boiled onions. Slice them and ar¬ 
range in a hot pan in butter or beef drippings. Enclose fifteen 
minutes between two hot discs. 

Boiled Parsnips—Wash, scrape and remove all blemishes. If 
quite large quarter the thick part. Put them into boiling salted 
water in large cooker kettle. Clamp the cover and set the ket¬ 
tle on a well heated disc in the cooker. Let boil one hour in the 
cooker. Drain and serve. Parsnips usually accompany salt fish, 
boiled pork or beef. 

Fried Parsnips—For this purpose use parsnips already boil¬ 
ed. Slice them lengthwise about a quarter of an inch thick. Heat 
a little butter or clear beef drippings in the shallow cooker pan, 
and arrange the parsnips in the pan. Brush the tops with butter. 
Enclose between two well-heated discs. Let them fry in the 
cooker fifteen minutes. Serve hot. Nice with codfish. 

Peas Served in Cream—Drain boiled peas in a colander; 
melt two ounces of butter in a stew-pan, thicken evenly with a 





H. M. SHEER COMPANY, QUINCY, ILL. 


37 


little flour, and hold the pan over the fire, but do not let it 
brown; mix in a gill of cream, add half a teaspoon of sugar, bring 
to a boil, pour in the peas, and keep the pan moving for two min¬ 
utes, untill well heated, and serve hot. 

Green Peas—Shell peas just before cooking. Cover with boil¬ 
ing water, clamp the cover of the kettle and assign them to the 
cooker for twenty minutes if very tender, and allow thirty or forty 
minutes if they are larger and older. Rug two tablespoons of but¬ 
ter into two tablespoons of flour and add just before serving. 

Dry or Split Peas —May be prepared and served in the same 
manner in every particular as dry beans, with the exception that 
they require less soaking before cooking. 

Creamed Potatoes —Peel and boil half an hour in the cooker, 
six large potatoes. Take out and drain. Beat with a fork, adding 
butter and salt to taste. Beat the yolks of two eggs and stir them 
into half a cup of rich cream, and beat into the potatoes. Have 
two discs heating over a flame. Beat the whites of the two eggs 
to a stiff froth; mix lightly with the potatoes; turn into a butter¬ 
ed dish and bake between two hot discs in the baking-frame. They 
should brown in six or eight minutes. Delicious. 

Creamed Potatoes —Make a rich cream sauce in a shallow 
cooker pan. Cook merely until it begins to thicken and pour into 
it enough cold, raw, sliced potato for your needs. Stir until each 
slice is coated with the cream sauce. Clamp down the cover of 
the pan. Place a heated disc in the bottom of the cooker com¬ 
partment. Set the pan of potatoes in. The potatoes will cook in 
the sauce in the cooker, and may remain there ready to serve, from 
one to ten hours. This is an easy, and a very convenient way to 
cook potatoes. It never fails*, and is always delicious. 

Mashed Potatoes —Pare potatoes and let them stand in cold 
water a few minutes. Heat one perforated plate. Pour boiling 
water over the potatoes in the large cooker kettle and clamp the 
cover. Set the kettle in the cooker directly on the hot plate. 
Cover closely. They will cook as rapidly as if over the flame. 
When done, drain off all of the water and mash in the kettle until 
devoid of lumps. Add milk or cream, butter and salt. Beat like 
cake with a large spoon. Dip out lightly into a hot dish and shape 
into a mealy heap. Or after being mashed and seasoned, they 
may be returned to the somewhat cooler compartment of the 
cooker and await serving hours, and are improved, rather than 
injured by standing. 

Molded Potatoes —Boil six large potatoes half an hour in 
the cooker. Drain and mash them, add butter, salt and whitepep- 
per and two well beaten eggs. Butter a melon mold and pack the 
potatoes into it. Let stand an hour, more or less, as suits your 
convenience. Turn out on a dish and brush the form with one well 
beaten egg. Brown in the oven; if hot, under one heated disc; 
if cold, between two heated discs. 





38 


ACME AUTOMATIC FIRELESS COOKER. 


Potato Poufus —Grate six large potatoes and one large onion. 
Add two beaten eggs, two tablespoonfuls of flour, salt and white 
pepper. Pour into a hot cooker pan with one-fourth inch of drip¬ 
ping in the bottom. Dot the top with bits of butter. Do not 
cover the pan. Set it in the cooker on one heated disc, and rest 
another hot disc on the top of the pan. Fry thirty-five minutes. 

Sweet Potatoes —Make perfectly clean and cover with boil¬ 
ing water in the large cooker kettle. Clamp the cover and place 
in a cooker compartment above one hot disc, from one-lialf to 
three quarters of an hour, depending upon their size. When near¬ 
ly done, scrape and peel them, place in a shallow pan. Season 
and brush with softened butter, and place in the cooker, between 
two hot discs, but with no cover on the pan. Close the cooker 
compartment and the lid of the box. Let them bake half an hour. 

Baked Sweet Potatoes —Wash, scrape and split them length¬ 
wise; put them in the large cooker kettle and cover with boiling 
water. Clamp the cover, and set the kettle on one heated disc 
in the cooker compartment. Let them boil there half an hour. 
Then put them in a pan with lumps of butter, salt and pepper; 
sprinkle thickly with sugar. Place the pan in the cooker com¬ 
partment on one heated disc with another directly above the un¬ 
covered pan. Let them bake fifteen or twenty minutes, until a 
nice brown. 

Pumpkin —Cut and remove the inside; pare the pieces and 
fill the large cooker kettle. Clamp the cover, and set the kettle 
in a larger one with boiling water. Put over the flame until the 
kettle of pumpkin is cooking hot. Set it promptly into a cooker 
compartment and cover quickly. Do not disturb for four or five 
hours. Take out and mash. If too moist, let the kettle stand up¬ 
on a heated disc with the cover removed so the steam can escape. 
Season with butter, cream, salt and white pepper. If not very 
sweet, a little sugar will be needed. 

Baked Pumpkin —Select a small pumpkin. Cut it in halves. 
Remove the seeds, peel and cut up one half. Pack one half full 
of the small pieces from the other half. Put in the baking-frame 
in the cooker with one hot disc above and one below it. In one 
hour reheat the discs and return to the cooker for two hours 
baking. Season with salt, pepper and butter, and a sprinkling 
of granulated sugar. 

Rice —Put three pints of boiling water into a shallow cooker 
pan. Pour one cup of rice grains into it, and salt to taste. When 
it boils again, clamp the cover on the pan, and set in the cooker 
on a hot disc, and let it boil there fifteen minutes. Take out and 
drain through a colander. The rice is now ready to use in a var- 
riety of ways. 

Hot Slaw —Put one teaspoonful of butter in a warm cooker 
smaller cabbage very fine; salt and cayenne to taste. Put the cab- 





H. M. SHEER COMPANY, QUINCY, ILL. 39 


smaller cabbage very fine; salt and cayenne to taste. Put the cab- 
bage in the buttered pan. Pour on one pint, or rather less of boil¬ 
ing water. Heat to the boiling point, Clamp the cover, and set 
promptly into the cooker to gently simmer for twenty minutes. 
Serve hot with one-half cup of hot cream, and a taste of hot vine¬ 
gar poured over it. 

Spinach —Select fresh bright clean spinach. Sprinkle it with 
salt and fill the largest cooker kettle. Wilt it with boiling water 
enough to cover it. Place it in the cooker compartment with a 
heated plate underneath. Leave it an hour. Take it out and 
pour it into a colander to drain. Run a sharp .knife through it a 
few times and place in a casserole. Place a few slices of bacon on 
top. Put the casserole in the baker in the cooker with one very 
hot plate above the casserole. Leave it five minutes, tightly cov¬ 
ered. Good canned spinach may be substituted. 

Summer Squash —If young and tender boil whole without 
removing the seeds, or cut across in thick slices. Place on a 
perforated pie pan on a wire tray in the large cooker kettle, with 
a quart or less of water in the kettle. Set in the cooker above 
one hot disc. In half an hour the cooking will have been accomp¬ 
lished. Take out and mash. If too moist set on a heated disc for 

» 

ten minutes. Season with salt, pepper and butter. If old squash 
is obtained, cut them up, peel and take out the seeds. Boil as 
above, only longer. Season to taste. 

Winter Squash —Winter squash may be cooked in the man¬ 
ner discribed for pumpkin. 

Baked Tomatoes —Take six or eight tomatoes, peel and slice 
rather thick, and put into a casserole; season liberally with salt, 
pepper and butter; cover with bread crumbs, and then pour over 
a little butter clarified by heating. Place in the baking frame and 
put in the cooker between two hot plates, from twenty minutes to 
half an hour. 

Fried Tomatoes —Select firm, round fruit. Pare it, and cut in 
slices half an inch thick. Dip promptly into a paste made as fol¬ 
lows: One beaten egg, salt, red pepper, celery salt, a teaspoon of 
sugar and three tablespoons of corn meal. Milk may be used to 
enlarge the quantity. Place the slices of tomato side by side in a 
well buttered pan, and put a bit of butter on each slice. Place in 
the cooker closely enclosed between two very hot discs. Leave 
well covered from three to five minutes. Serve immediately on 
round crackers slightly softened in hot cream, seasoned with 
red pepper and celery salt. 

Stewed Tomatoes —Scald and peel eight or ten good toma¬ 
toes. Cut them into a shallow cooker pan, season and clamp the 
cover. Set the pan above two heated discs with a wire tray be¬ 
tween the pan and the heat. Let them simmer in the cooker 
three-quarters of an hour. Remove and serve in a vegetable 
dish containing a goodly quantity of heated bread crumbs. 






40 ACME AUTOMATIC FIRELESS COOKER. 


Stuffed Tomatoes —Select tomatoes of uniform size, smooth, 
ripe and solid. Cut a thin slice from the blossom end of each, 
and with a small thin spoon scoop out the pulp without break¬ 
ing the rind surrounding it; chop a small head of cabbage and an 
onion, and mix them with fine bread-crumbs and the pulp; sea¬ 
son with pepper, salt and a spoonful of sugar. Fill the tomato 
shells, and drop a small lump of butter on each tomato. Replace 
the top slice, and pack all side by side in a buttered casserole. En¬ 
close in the baking-frame in the cooker between two hot plates. 
Bake from half to three-quarters of an hour. Serve in the cas¬ 
serole. 

Turnips —Wash, peel and cut in thin slices across the grain. 
Place in a shallow cooker pan and clamp the cover. Put a hot 
disc in the bottom of the cooker, and on it a shallow pan with 
one quart of water in it. Lower the pan of turnips and let it 
rest on the pan of water. Close the compartment and the lid of 
the cooker and let remain three-quarters of an hour. Take out, 
mash and season with salt, white pepper and butter. 

Diced Turnips —Pare, slice and cut them in dice an inch 
square/ Put in the shallow cooker pan, and cover with boiling 
water. Place in ‘ the cooker with the cover well clamped, and 
above one heated plate. Let cook fifteen or twenty minutes. Take 
out and drain them in a colander, and let it extend over the hot 
disc while you make a sauce to pour over them. Sauce: One 
beaten egg, three or four spoons of thick cream, a tablespoonful 
of sugar, salt and white pepper to taste. Boil together one or 
two minutes. 


Topeka, Kansas, July 7, 1909. 

Mr. H. M. Sheer,. Quincy, Ill.: 

Dear Sir—The baking apparatus arrived in safety, and I put biscuits 
between the hot plates immediately. They were a success. I tried five 
other articles before our demonstration. 

We had your cooker with all of its paraphernalia and utensils at 
the demonstration. We fed forty people upon the menu, a copy of which 
I enclose. The occasion aroused must enthusiasm, and was convincing 
and vigorous in approbation and flattering with compliments. 

I received one order for a cooker, baker and all complete. One with 
holes and with granite vessels with alumiunm lock covers. 

Very truly, 

MRS. FRANCES D. WHITTEMORE, 

1615 College Ave. 

Hannibal, Mo., July 26, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—I have thoroughly tried your Acme Cooker and find it 
just as represented. I don’t see how I could do without it, and think 
every family ought to have one. 

Yours respectfully, 


MRS. E. D. BURCH. 










H. M. SHEER COMPANY, QUINCY, ILL. 


41 


SAUCES. 


Cream Sauce for Vegetables 

Cold Pudding Sauce 

Plain Cream Sauce 

Cream Sauces for all purposes 

Whipped Cream 

Dutch Sauce for Fish 


Molasses Sauce 


Pudding Sauce with Eggs 
Sour Sauce for Puddings 
Foaming Pudding Sauce 
Sweet Sauce for Puddings 
Tomato Sauce for Meats 


Cream Sauce for Vegetables —Warm one cupful of cream. 
Beat the yolks of two eggs, strain them into the warm cream, and 
cook over hot water till the eggs thicken the cream like boiled 
custard. Stir all the time, and when smooth and thickened, re¬ 
move from the fire and add salt and pepper to taste. Serve with 
celery, cauliflower, chicken, oysters, fish, etc. 

Cold Sauce —Four ounces of butter, six ounces of sugar, 
white of one egg, and one large tablespoon of currant jelly. Flavor 
with both nutmeg and vanilla. To be used with hot puddings. 

Plain Cream Sauce —Melt three tablespoons of butter. Blend 
with it three tablespoons of flour. Pour in two cups of milk. Heat 
it, stirring constantly. Boil until it thickens to the proper con¬ 
sistency. 

Cream Sauce —For Vegetables, Fish and Meats: Make a 
plain cream sauce and season with salt and white pepper. Cel¬ 
ery salt and mustard may be added if desired. For fish one or 
more beaten eggs are usually stirred in. Mushrooms add a de¬ 
sirable flavor. 

For Puddings: Sugar and any chosen flavor are added to the 
plain cream sauce. The beaten whites of two or three eggs fold¬ 
ed in as the sauce is lifted from the flame makes a pretty foamy 
dressing. 

Whipped Cream —To a cofifee cup of thick cream, add the 
whites of two eggs, two tablespoonfuls of sugar and a little 
flavoring extract. Beat all together with a good egg beater. This 
quantity will make a quart, after it is beaten so as to stand alone 
when dropped from off a spoon. The cream should be rather 
thick, perfectly sweet, and the cooler it is, the quicker it be¬ 
comes thick. 

Dutch Sauce, for Fish —Take two ounces of butter, put it 
into a double boiler with the yolks of four eggs; season with salt 
and a dust of cayenne; stir till it thickens and is quite smooth, 
and be very careful that it does not boil, or it will curdle. When 
ready to serve, put in one tablespoonful of French vinegar, and 
half the juice of a lemon. Serve with fish, celery, asparagus, etc. 

Molasses Sauce —Put one-half pint of molasses to boil with 
a piece of butter the size of an egg; when it has boiled a moment, 
pour in a teacupful of cream, and grate in half a nutmeg. 







42 


ACME AUTOMATIC FIRELESS COOKER. 


Pudding Sauce, with Eggs —One cup sugar, two tablespoons 
of butter, one and one-half tablespoons of flour, two cups of boil¬ 
ing water. Let it cook in a sauce pan several minutes. Then lift 
from the flame and stir in the beaten yolks of two eggs. Beat 
the whites and put in last. This should be light and delicate. 

Pudding Sauce —Melt a large tablespoonful of butter, and 
rub into it one tablespoon of flour, and two of granulated sugar, 
a pinch of salt and a few drops of flavoring. Pour over it one pint 
of milk and stir constantly while bringing to a boil. The addition 
of one egg is a change. Another way is to stir in the beaten 
whites of two eggs just as the sauce is taken from the fire. This 
sauce is nice made with water instead of milk. 

Sour Sauce for Pudding —Mix one and one-half cups of sugar 
and half teaspoon of flour in a little water; add two tablespoons 
vinegar or lemon juice, a quarter of a nutmeg grated and a pinch 
of salt; pour over it two cups of boiling water. Boil several min¬ 
utes, as it thickens; just before taking up add a tablespoon of 
butter. 

Foaming Pudding Sauce —One teacupful of sugar, one-third 
of a cupful of water. Melt and boil the sugar in the water. Add 
one-half glass of light apple jelly. When it is melted, pour the 
hot syrup over the beaten whites of three eggs. Serve at once. 

Sweet Sauce for Pudding —Cream, together one-half cup of 
butter and one cup of sugar. Boil one cup of milk, and while 
boiling, stir in one teaspoonful of cornstarch, dissolved in milk. 
Pour the milk while boiling over the butter and sugar. Beat and 
flavor with lemon or vanilla. 

Tomato Sauce, for Meats —One quart of tomatoes, slice of 
onion, two cloves, salt and pepper. Heat and set in the cooker 
one hour, on one hot disc, with a wire stand between the kettle 
and the heated plate. Take out and strain through a sieve. Melt 
in another pan one tablespoon of butter, as it melts sprinkle in 
one tablespoon of flour; stir until it browns; mix the tomato pulp 
with it and it is ready for the table. Serve with meats, rice, maca¬ 
roni or fish. 


Belle Plains, Iowa, June 31, 1909. 

Mr. H. M. Sheer, Quincy, Ill.: 

Dear Sir—I received the Acme Automatic Cooker today, and sold 
your cooker in this territory, and will sell all I can. 

This is a railroad town and moist of the people are from Missouri, 
you must show them. We will try and sell some cookers 1 just the same. 
If you will mail one-half dozen of the general directions for operating 
the cooker, will be pleased to receive them. Hope I can send you an 
order soon. 

Yours truly, 

one today. I think your cooker is just fine. I will take the agency for 

A. L. RUST. 







43 


H. M. SHEER COMPANY, QUINCY, ILL. 


ESCALLOPED DISHES. 


Escalloped Cabbage 
Scalloped Eggs 
Escalloped Ham 
Escalloped Lobster 
Escalloped Oysters 


Escalloped Potatoes 
Escalloped Potatoes 
Escalloped Green Corn 
Escalloped Rice 
Escalloped Salmon 


Escalloped Foods—An excellent method for managing es¬ 
calloped dishes with the fireless cooker: Select a pan which fits 
into the top of the large cooker utensil, and place the mixture to 
be escalloped into it. The large cooker kettle may have food to 
boil in it. Heat both kettle and pan and their contents very hot. 
Set them together, double boiler fashion and put them into the 
cooker. Now, instead of the regular clamping cover, place a hot 
disc on top of the pan. Cover the compartment in the usual 
way and close the cooker. This way is often convenient when the 
baker is needed for other food at the same time. 

Escalloped Cabbage—Chop fine a small head of cabbage. 
Roil one-half hour in shallow pan with the cover well clamped, 
and one heated disc below the pan. Take out and drain. Make a 
cream dressing of one cup of milk seasoned with salt, white pep¬ 
per and a little butter made smooth with a tablespoonful of flour; 
pour over the cabbage. Bake about thirty minutes between two 
heated discs. 

Scalloped Eggs—Slice hard boiled eggs into a buttered cas¬ 
serole, add a layer of buttered bread crumbs, salt and pepper, 
then another layer of eggs, and so on till the dish is full; pour 
one cup of sweet cream or milk over all. Bake between two mod¬ 
erately heated discs, twenty minutes. 

Escalloped Ham—Slice raw potatoes very thin. Put in a cas¬ 
serole a layer of the potatoes with bits of butter, salt, pepper and 
small thin bits of raw ham. Over this dredge some flour. Con¬ 
tinue in same manner until the dish is filled. Pour in sweet milk 
until you can see it. Cover and bake between two discs for 
one hour. When nearly done retnove the cover and re-heat 
the upper disc. Brown the top for fifteen minutes. 

Scalloped Lobster—Butter a deep dish, and cover the bot¬ 
tom with fine bread-crumbs; put on this a layer of chopped lob¬ 
ster, with pepper and salt; so on alternately until the dish is 
filled, having crumbs on top. Put on bits of butter, moisten with 
milk, and enclose between two heated discs in the cooker oven. 
Bake about twenty minutes. 

Escalloped Oysters—Cover the bottom of a well-buttered 
baking dish with a layer of bread or cracker crumbs, and wet 
them with half cup of cream or milk, put on in spoonfuls; salt 
and pepper, and add bits of butter; then add one quart of oysters, 
with a portion of the liquor; pepper and drop on small bits of 








44 


ACME AUTOMATIC FIRELESS COOKER. 


butter; over these sprinkle thickly a layer of crumbs, wet them 
and put on more butter, and more crumbs, moistened with thick 
cream. Place the dish of oysters in the baking-frame, and set 
it in the cooker with a very hot disc below it, and one not so 
hot, above. Keave half an hour or forty minutes. Serve in the 
baking dish. 

Escalloped Potatoes —Pare and slice enough cold, raw po¬ 
tatoes for your need. Put them into the shallow cooker pan. Pour 
over them milk seasoned with salt and white pepper. Keep the 
quantity of heat rather meager so it will not boil over. Place a 
hot perforated disc in the bottom of your cooker compartment 
with a wire tea tray on it. Put the potatoes on the tray. Place 
a second hot disc on the uncovered pan of food. Close the com¬ 
partment and let the potatoes cook. They will cook in an hour, 
but may remain much longer, and the flavor be improved. A cas¬ 
serole may be substituted for the cooker pan and be placed in 
the baking-frame. 

Escalloped Potatoes —Boil potatoes with their jackets on in 
the cooker kettle, one half hour. Pare and cut in dice. Put in a 
buttered casserole, add salt and white pepper; cover with a pint 
of drawn butter sauce, sprinkle with a layer of grated cheese. 
Enclose in the baking-frame between two well heated discs. Bake 
ten minutes. Serve. 

Escalloped Green Corn —One pint green corn scraped from 
the cobs. One quart of milk, and three well-beaten eggs with 
salt and one tablespoonful of sugar. Place between hot discs in 
the baking-frame, and let it remain in the cooker three-quarters 
of an hour, at least. 

Escalloped Rice —Boil one cup of rice according to directions 
given elsewhere. When drained, heat it in two tablespoons of 
butter seasoned with a slice of onion, and already browned by 
frying. When the rice is further browned, add one-half quart of 
tomatoes, a teaspoon of salt and a little pepper. Sprinkle through 
it two tablespoonfuls of grated cheese. Bake twenty minutes in 
the baking-frame between two moderately heated discs. 

Escalloped Salmon —Butter a casserole and line it with bread 
crumbs. Slice some cold boiled potatoes and put a layer in a 
dish, then a layer of salmon; repeat until the dish is full, covering 
each layer with butter, sugar and pepper, and a tiny taste of salt. 
Pour cream whipped with an egg over the whole. Put the cas¬ 
serole in the baker with the perforated discs below and above, 
heated sufficiently to bake the savory half an hour. Serve with 
French toast. 



H. M. SHEER COMPANY, QUINCY, ILL. 


45 



CAKES. 


Spanish Chocolate Cake 
Circle Cake 
Cream Cake 
Oatmeal Drop Cakes 
Ocean Foam Cake 
Fruit Cake 
Filling for Cake 
Caramel Frosting 
Ginger Snaps 
Cream Ginger Cake 
Icing 

Boiled Icing 
Caramel Icing 
To Bake Layer Cakes 


Dainty Marguerites 
Molasses Cake 
Hickory Nut Cake 
Queen’s Oak Cakes 
German Ruffs 
Strawberry Short Cake 
Strawberry Short Cake 
Another Way 
Favorite Snow Cake 
Sponge Cake 
Sponge Cake 
Cocoa, Sponge Cake 
Fluffy White Cake 


Spanish Chocolate Cake—Two squares of chocolate or two 
tablespoons of cocoa, one-half cup of milk, yolk of one egg. Heat 
and add a large tablespoon of butter to the warm mixture; add 
one cup of granulated sugar, and one-half cup of milk; dissolve a 
scant teaspoon of soda in two tablespoons of hot water and stir 
it in with one and one-half cups of flour. Bake in one loaf or in 
two layers. 


Frosting—Two squares of chocolate or two tablespoons of 
cocoa, two cups of granulated sugar and one cup of milk. Boil, 
but do not stir. Just before it is thick enough to stiffen, take it 
from the stove and add butter the size of a walnut. 


Circle Cake—One cup sugar, one-third cup butter, creamed, 
one beaten egg, one-half cup sweet milk and two cups of flour 
with one and one-half teaspoons of baking powder sifted into it. 
Flavor to taste. This may be baked in one loaf or in two layers. 

Cream Cake—Break two eggs into a cup and fill the cup with 
thick, sweet cream. Add one cup of sugar, one cup of flour and 
one and one-half teaspoonfuls of baking powder. Put all to¬ 
gether and stir as little as possible. Bake fifteen or twenty min¬ 
utes between two heated discs. For this purpose the discs will 
heat one upon the other in ten minutes. The lower one will be the 
hotter, and it should be placed below the cake, and the one less 
heated above the food. 

Oatmeal Drop Cakes—Blend one cup of sugar with one cup 
of butter. Dissolve three-fourths teaspoon of soda in one table¬ 
spoon of hot water and add to the creamed mixture; add six table¬ 
spoons of cold water. Stir together two cupfuls of flour, two cup¬ 
fuls of oat meal, one cupful of raisins and one teaspoon of cin¬ 
namon. Beat two eggs and beat all together to form a very thick 
batter. Drop by teaspoonfuls in a shallow cooker pan. Bake with 
hot discs immediately below and above the pan. Each pan may 
hold ten cakes and each will bake in four minutes. Good! 

Ocean Foam Cake—Two cups of sugar and one-half cup of 
butter creamed, one cup of water, three cups of flour with three- 






46 ACME AUTOMATIC FIRELESS COOKER. 


tablespoons of baking powder sifted into it; whites of eight eggs 
beaten to a stiff froth and added last. Flavor: Pour into a well 
greased and floured stone crock. Place in the baking-frame be¬ 
tween two heated discs. Allow thirty minutes in the cooker. 

Fruit Cake—Blend one cup of butter with one and one-half 
cups of molasses; add one teaspoonful of cloves, one teaspoon¬ 
ful of cinnamon, one-half teaspoonful of soda. Beat two eggs 
and stir them in, then sift in three cups of flour, with one pound 
of raisins or currants mingled in a portion of it. Add two table¬ 
spoons of chopped citron. Bake two hours in an oven compart¬ 
ment of the cooker, heated with two discs—one above and one 
below the cake. Or, this cake may be steamed an hour and a 
half and baked the last half hour. To steam, place in the large 
cooker kettle, surround with water. Cover the kettle with the 
aluminum cover, and put a hot disc under the kettle in the cook¬ 
er. 

Filling for Cake—One cup granulated sugar, one-third cup 
milk, one egg, one square of chocolate or one tablespoon of cocoa, 
butter size of walnut. Boil in a sauce pan directly over the flame. 
Left over coffee may be substituted for the milk. Combined with 
the chocolate, the flavor is delicious. 

Caramel Frosting—Two cups of brown sugar, and one cup 
of cream or milk. Heat in a sauce pan and add two tablespoon¬ 
fuls of butter. Boil until it drops rope-like. Chopped walnut 
meats may be added as it comes from the flame, or it may be flav¬ 
ored with vanilla. 

Ginger Snaps—One cup of granulated sugar, a scant cup of 
butter, one cup of molasses, one-fourth cup water, a tablespoon 
each of ginger and cinnamon and a teaspoon of soda. Mix with 
flour to make quite stiff. Roll a piece the size of a walnut into 
a round ball. Place the balls two inches apart in the shallow 
cooker pan. Bake between two discs hot enough to bake in six 
or seven minutes. Prepare a second pan while the first is bak¬ 
ing. This recipe makes four pans full. If well managed the discs 
will require very little re-heating, though the last panful of snaps 
will require more time than the first one. 

Cream Ginger Cake—One-half cupful of molasses, one-half 
cupful of sugar, one cupful of sour cream, two cupfuls of flour, 
two eggs, half teaspoonful of ginger, and half teaspoonful of 
soda. Pour into a pan which has been well greased and floured. 
vSet the pan in the baking flame with one hot disc in the bottom 
of the cooker compartment, and one above the food. Bake from 
twenty-five to thirty minutes, owing to the heat of the discs. 

Icing—Take the white of one egg and stir in pulverized 
sugar until of the right consistency to spread. Flavor in any chos¬ 
en manner. A teaspoonful of strong coffee is a pleasant flavor 





47 


H. M. SHEER COMPANY, QUINCY, ILL. 


or a teaspoonful of cocoa is nice. Icing made in this way will 
never break. 

Boiled Icing—Boil together six minutes without stirring; 
one cup of granulated sugar and one-fourth cup of boiling water 
and one-fourth teaspoonful of cream tartar. Beat the white of 
one egg to a stiff froth, and gradually beat into it the boiled sugar, 
pouring it in a thin stream. Beat five minutes after the last of 
the sugar has been added. Flavor in any way preferred. 

Caramel Icing—One cup granulated sugar, one-third cup of 
butter, one-fourth cup water. Boil five minutes, and add one- 
third cup of grated chocolate, melted. Beat a moment, add va¬ 
nilla to taste, and put on cake at once. 

To i. Bake Layer Cakes — Place two discs over one flame and 
set a teakettle or other large vessel upon them. In seven minutes 
or less, they will be properly heated for the purpose. When right, 
the upper disc will show no red, but the lower one will be some¬ 
what glowing in the middle. Put the first layer of cake in the 
baking-frame with a wire support below it. Put the upper disc 
above the cake in the frame. Set the hotter disc—the one partial¬ 
ly reddened with heat—in the bottom of the cooker compart¬ 
ment. Lower the baking-frame and its contents into the cooker 
and put in the thick cover of the compartment. In about ten 
minutes, or sometimes eight minutes, the cake will be grown. 
Take it out by lifting the upper perforated disc and reaching down 
with a mittened hand take out the layer. Place another in its 
stead very promptly and replace the disc, and cover of the 
compartment. If there was no delay this second layer will cook 
as well as the first in just two minutes more time than was re¬ 
quired for the first. If you want to bake a third layer, place both 
discs on the flame three or four minutes for re-heating. 

Dainty Marguerites—Cream, one tablespoon of butter with 
four tablespoons of dark brown sugar. Beat one egg and add to 
the sugar and butter. Stir half a teaspoon of baking powder in¬ 
to four tablespoons of flour. Mix the flour with the moisture and 
add a pinch of salt and a dash of cayenne pepper. Add half a cup 
of chopped walnuts. Spread thin over the bottom of a shajlow 
cooker pan. First, butter the pan and then flour it. Bake between 
two hot discs about eight or ten minutes. Cut in squares. 

Molasses Cake—Beat one whole egg and add one-half cup of 
molasses, and one-half cup of sour cream in which one teaspoonful 
of soda hase been dissolved. Sift together one-half cup of sugar, 
one and one-half cups of flour, and a teaspoon each of cinnamon 
and ginger. Beat the moist and dry ingredients together and add 
two tablespoonfuls of softened butter. Beat hard a minute or two, 
and pour into a well-greased and floured crock. Bake forty min¬ 
utes between two moderately heated discs. Eat with whipped 
cream. 






48 


ACME AUTOMATIC FIRELESS COOKER. 


Hickory Nut Cake—One cup of sugar, one-half of butter, 
two beaten eggs one coffee cup of chopped hickory nuts. Flour 
sufficient to make stiff enought to roll. Have two teaspoons of 
baking powder sifted into the flour. Bake betweent two heated 
discs, strong heat—Quick oven— about ten or fifteen minutes. 
Eaten warm with a glass of rich milk. This makes a delicious des¬ 
sert. 


Queen’s Oat Cakes—Mix Scotch oatmeal with milk or cream, 
one cup meal to three cups wetting. Let stand till swelled. Drop 
on buttered tins and spread out half an inch thick. Bake between 
two hot discs in the cooker, three-quarters of an hour, or one whole 
hour if the discs are mildly heated. Eat hot or cold, with cream or 
rich milk. Any oatmeal ordinarily found in the markets may 
serve as well as Scotch. 

German Puffs—To one pint of milk add six eggs well beat¬ 
en, but with three of the whites reserved for sauce, four table¬ 
spoonfuls of flour, one spoonful of melted butter and a grated 
nutmeg. Mix well. Pour the mixture into well-buttered custard 
cups. Arrange the cups in a shallow cooker pan, filling them half 
full. Put a cup of hot water in the pan. Set the pan in the cooker 
on one hot disc. Set another hot disc on the pan of cups, using a 
wire support if you think best. Have the discs quite hot and bake 
in ten or fifteen minutes. 

Sauce: The whites of the three eggs made into a thin icing 
with crushed sugar, to which add lemon juice or rosewater. 

Strawberry Short Cake—Make a rich crust as for baking 
powder biscuit, adding a large tablespoonful of granulated sugar. 
Place it in deep pie pan and bake in the oven between two heated 
plates for fifteen minutes. 

When slightly cooled insert the heated blade of a knife, and 
split. Butter each half and place between them a generous 
quantity of partially crushed strawberries. Surround the cake 
with large fresh fruit, heap a few on top and surmount all with 
whipped cream. 

Strawberry Short Cake—Beat one egg in a mixing bowl, add 
half cup of sugar, half cup of milk, teaspoonful of butter, one tea¬ 
spoonful of baking powder, a bit of salt, and one and three- 
quarters cups of flour. Mix as for cake. Bake in the cooker oven 
between two hot discs, in ten minutes. Split and put berries be¬ 
tween the layers. For this purpose the discs will heat in six 
minutes and a tea kettle of water may rest upon them at the 
same time. 

Favorite Snow Cake—Beat one-half cup of butter to a cream. 
Add three-quarters of a cup of flour. Stir thoroughly. Add one- 
half cup corn starch, one-half cup sweet milk in which two level 
teaspoonfuls of baking powder have been dissolved. Lastly add 
the whites of four eggs and one cup of sugar well beaten to- 
eether. Flavor. Bake in one loaf between two heated discs in a 





49 


H, M. SHEER COMPANY, QUINCY, ILL. 


casserole which has been greased .and then floured. Give it 
twenty-five minutes in the Cooker. 

Sponge Cake—Yolks of six eggs beaten lightly, add one cup 
of sugar. Whites of six eggs, half beaten, add three-fourths 
spoonful of cream of tartar and a little salt. Beat stiff. Stir 
these together. Stir in one cup of flour; do not beat. Bake in a 
hot oven. Lower the cake into the cooker between two well 
heated discs. Let it bake fifteen minutes. Very nice. 

Sponge Cake.—Separate two eggs and beat the -yolks well, 
then add and beat in one cup of sugar; add well beaten whites, 
then one-half cup of boiling milk and one cup of flour- with one 
small teaspoonful of baking powder. Flavor with vanilla. Bake 
slowly between two moderately heated discs, about twenty-five 
or thirty minutes. 

Cocoa Sponge Cake—Beat the yolks of three eggs, add one- 
half cup of cold water, a teaspoon of vanilla and one and one-half 
cups of sugar. Beat thoroughly. Add one and. three-fourths cups 
of flour in which cocoa, one-fourth cup, one-half teaspoon of 
cinnamon and two teaspoons of baking powder have been sifted. 
Bake twenty-five minutes in a well buttered and floured earthen 
crock, between two hot discs. Let cool, split, and put in a layer 
of filling. Mocha filling. One-half cup of softened butter, one- 
half cup of powdered sugar, two teaspoons of vanilla, two heap¬ 
ing tablespoonfuls of cocoa, two tablespoons cold coffee. 

Fluffy White Cake —Sift together one cup of sugar, one and 
a half cups of flour and two teaspoons of baking powder. Break 
the whites of two eggs into a measuring cup, put in softened but 
not melted butter to make the cup half full, and fill with sweet 
milk. 

Pour this cup with moisture over the sifted dry ingredients, 
and beat hard one minute. Flavor with lemon. Turn into a but¬ 
tered bake pan, and lower into the cooker with one hot disc below 
and one above. The cake should bake in twenty-five minutes. 
It may be baked in two layers if preferred. 


H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—After having given the Fireless Cooker a thorough 
trial, I can candidly say that it gives * 1 the best satisfaction, not only p,s a 
cooker, but also as a baker and roaster. 

I do all my cooking and baking in the Fireless Cooker, and find it to 
be a fuel saver as well as a comfort, for you never have the hot kitchen 
to contend with that a stove compels one to put up with. 

. v MRS. C. WAND, 

H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—I have given the cooker a thorough trial and find it 
perfect in every respect and would not try to keep house without it. 

MRS. J. McDAVITT, 

500 North Eleventh St. 








50 


ACME AUTOMATIC FIRELESS COOKER. 


SAUCES. 


Dutch Cheese Olive Oil Salad Dressing 

Cream Salad Dressing Potato Salad 

Salad Cream Salad Dressing for Salmon 

Mayonnaise Dressing Scallop Salad 

Chicken Salad Spinach Salad 

Ham Salad Tomato Salad 

Dutch Cheese —Set a pitcher of thickened milk in the large 
cooker kettle and surround it with warmed water. Set in the 
cooker with a cloth over the pitcher. Close the compartment of 
the cooker and let the milk stand three hours. Take out and 
drain through cheese cloth. Season with salt, white pepper and 
chopped parsley or nasturtiums. It may be rolled into balls and 
used with chopped celery or cabbage in hollowed tomatoes and 
dressed with salad oil, or other salad sauce. 

Cream Salad Dressing- —Beat one-half pint of cream to a 
thick mass. To the hard boiled yolks of three eggs add one raw 
yolk and mix together until they form a thick paste. Season with 
one teaspoonful salt, one teaspoonful sugar, one teaspoonful 
mustard, two tablespoonfuls vinegar. When all these are thor¬ 
oughly blended, stir the mixture a little at a time into the 
whipped cream. 

Salad Cream —Warm four tablespoonfuls of butter and add 
one tablespoonful of flour and one of sugar, stir until smooth. 
Add one cup of milk, stirring as it heats. Let it boil one minute, 
and add three well beaten eggs seasoned with salt and a tiny bit 
of mustard, add one-half cup of vinegar, and stir until it thickens. 
The mustard may be omitted, and more sugar may be used if it is 
to be used with tomatoes. 

Mayonnaise Dressing —Whip the yolks of two eggs thor¬ 
oughly, then drop in ten to fifteen drops of olive oil at a time; 
whip all the oil in slowly until it begins to get thick, then you 
can add as much as a teaspoonful at a time until a half cup of oil 
is used; if too thick, thin with vinegar or lemon juice; add one- 
half teaspoonful of mustard dissolved in lemon juice, and a pinch 
of salt; thoroughly whip all of the time. 

Chicken Salad —Boil chicken in the cooker from one to six 
hours owing to its age. When the meat falls from the bones, re¬ 
move all objectionable gristle and skin and chop. Have the pieces 
vary in size and shape. Add one-third as much celery and one 
cup of chopped or ground nut meats. Dressing: Three eggs, 
two teaspoonfuls of sugar, one-half cup of vinegar, one-half tea¬ 
spoonful of salt, one-half teaspoonful of mustard, one tablespoon¬ 
ful of butter, one-half cup of cream ; black and cayenne pepper to 
taste. Cook in a double boiler and let cool. 






51 


H. M. SHEER COMPANY, QUINCY, ILL. 

-- : ----- \ - 

Ham Salad—Chop cold boiled ham and cabbage together, 
one-third more cabbage than ham. Pour over it a dressing such 
as is used for salmon salad, or chicken salad. 

Olive Oil Salad Dressing—Cut one-third of a cup of olive oil 
in a sauce pan and rub into it one tablespoonful of flour, a tea¬ 
spoonful of salt, a tablespoonful of sugar, add one cup of water 
and half a cup of vinegar. Stir it carefully while heating to the 
boiling point. As it thickens remove from the fire and stir in the 
beaten yolks of five eggs. Hold over the flame one minute more 
to cook the eggs. Remove and partially incorporate the stiffly- 
beaten whites of five eggs. Pour into a bowl with the whites 
only half concealed by the yellow custard. This is light, fluffy 
and delicious. If used on tomatoes more sugar may be used. 

Potato Salad—Wash but do not pare five medium-sized pota¬ 
toes. Put them in a cooker kettle, and completely cover .with 
boiling water, and pour in two-thirds of a cup of salt. Clamp the 
cover of the kettle and set it in the cooker on one heated disc for 
half an hour. Take out, drain and cool. Pare and slice very thin; 
slice five hard boiled eggs and chop one onion very fine, and 
mingle all with care ; sprinkling in a little celery salt. Stand in a 
cold place until needed, then serve with some good dressing, 
slightly mixed with it. 

Salad Dressing for Salmon—Two eggs well beaten, four 
tablespoonfuls of sugar, five of vinegar, butter size of a walnut, 
scant teaspoonful of mustard wet with vinegar. Stir well while 
cooking in a double boiler, keeping it smooth. Thin with cream 
as needed for use. The mustard may be omitted if it is ob¬ 
jectionable. 

Scallop Salad—Rinse one pint of scallops in cold water, 
then cook in boiling water with one teaspoonful of salt, and one 
tablespoonful of lemon juice half an hour, in the cooker. Drain, 
plunge into cold water, and when chilled and firm dry them in a 
napkin. Cut them in very thin slices across the grain, and mix 
them with an equal quantity of thinly sliced cucumbers; add a 
sprinkling of thin bits of white onion, and dress with salt, 
cayenne, oil and vinegar. Serve on a bed of shredded lettuce. 

Spinach Salad—Wash spinach in several waters and place 
above a hot disc in the cooker. Separate the kettle from the 
heated disc by a wire tea stand. The spinach will cook in the 
Avater that adheres to the leaves. After one hour remove from the 
cooker and drain very dry. Chop it fine, and salt it. Pack it in 
small cups, and when time to serve turn each out on a platter 
surrounded with chopped white of hard boiled eggs. Put the 
whole yolk in the top; serve with French dressing, or any con¬ 
venient salad dressing, or merely with olive oil and vinegar. 

Tomato Salad—Wash and trim ripe tomatoes. Fill a shal¬ 
low cooker pan and pour in one cup of boiling water. Set the pan 





52 


ACME AUTOMATIC FIRELESS COOKER. 


above one perforated disc while it slightly heats over a flame. 
Clamp the aluminum cover down. Set pan and disc in the cooker. 
Let remain two hours. Open and strain out peel and seeds. 
Bring the juice to a boil and stir in two envelopes of minute 
gelatine, two teaspoons sugar, juice of half a lemon. Season 
with salt and paprika. Cool, and when jellied, cut in cubes and 
serve on crisp lettuce leaves with mayonnaise dressing. 


Quincy, Ill., July 9, 1909. 

H. M. Sheer, Quincy, Ill.: 

Dear Sir—Enclosed you will please find my check in payment for 
No. 2 Acme Fireless Cooker. I really do not know how to express my 
pleasure and great satisfaction, but to say the least, it is a “Wonder.” 

Money would not buy it from my wife (although she was very much 
prejudiced against such things at first) if she could not get another and 
therefore the enclosed check represents one of the very best values I 
ever received. 

Wishing you success and predicting a bright and prosperous future 
for your Acme Fireless Cooker I beg to remain. 

Yours respectfully, 

THOMAS C. JOHNSON. 


Quincy, Ill., June 21, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—Enclosed find check in payment for cookers. We have 
the Acme Fireless Cookers in daily use, cooking meats, vegetables, 
cereals, etc., and find that their use not only makes a great saving in gas 
but cooks the food in a more palatable manner. We think it is the 
biggest bargain that ever came into our house—both for the money 
saved in fuel and the comfort of not having to work in a heated kitchen. 
We thought the gas stove was a big improvement over the old cooking 
stove, but your Acme Fireless Cooker is the greatest improvement of all. 
Yours truly, 


MISS F. PIGGOTT. 


Ulysses, Neb., July 24, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Dear Sir—The sample cooker reached us all right, and is simply 
fine. I have taken it and demonstrated to several who were skeptical, 
and the result convinced them. We have decided to take the agency for 
Butler county, and commence at once. 

Enclosed find order for two No. 1 cookers, two No. 3 cookers, and 
eight No. 2 cookers, with draft in payment for same. 

Yours truly, 


H. G. DICKINSON, 
Ulysses, Butler County, Neb. 


Quincy, Ill., June 19, 1909. 

H. M. Sheer, Quincy, Ill.: 

Dear Sir—I’m very sure I could not keep house without my cooker, 
at any rate I do not care to try to do so. 

It is cetrainly all that you claim for it and more. 

Yours sincerely, 

MRS. O. L. LANGHANKE, 

1837 Bradway. 







H. M. SHEER COMPANY, QUINCY, ILL, 


53 


FRUITS AND PICKLES 


Pickled Crab Apples 

Baked Apples 

Chow Chow 

Plum Catchup 

Spiced Currants or Cherries 

Tomato Catsup 

Tomato Catsup 

Grape Jam 

Grape Jelly 

Mangoes 


Piccalilly 
French Pickles 
Chili Sauce 
Green Tomato Sauce 
Apple Sauce 
Canning Large Fruits 
Baked Pears 
Canned Cherries 
To Can Strawberries 


Pickled Crab Apples—Select fresh, bright, perfect crab 
apples. Remove the blossom end with a sharp knife. Fill the 
large cooker kettle with the apples. Pour over them boiling 
water until you can see it. Clamp the cover of the kettle. Set it 
in the cooker compartment on a hot disc. Let it remain there 
three hours, or until the fruit is tender. Lift the apples with care 
and place in jars or fruit cans. Have ready a syrup made of three 
parts sugar, and one part vinegar; season with cinnamon and 
cloves. Pour the hot syrup over the fruit in the cans and seal. 

Baked Apples—Select eight or ten apples of uniform size. 
Polish them and remove the core with a circular apple corer, 
leaving the stem end undisturbed. Fill the cavities with a paste 
made of three tablespoons of melted butter, three of sugar, one 
of flour, a saltspoon of fine salt, a dash of white pepper, and a 
teaspoon of cinnamon or nutmeg. Arrange the apples in a shal¬ 
low cooker pan. Pour in half a cup of water. Do not cover the 
pan, but place it between two quite hot perforated plates in a 
cooker compartment. If the apples are tart they will be tender 
and lucious in twenty-five minutes. 

Chow Chow—Wash, stem and quarter one peck of green 
tomatoes ; chop them and mix in one cup of salt. Let then stand 
over night. In the morning add two scant cups of sugar, one 
level teaspoon of pepper, one level tablespoon each of ground 
cinnamon and white mustard seed, and one teaspoon of celery 
seed. Chop and add six small onions, one-fourth of a small cab¬ 
bage, and one pint of small cucumbers, and one head of celery. 
Add one-fourth cup of chopped horseradish or not as you 
choose.. Drain away the moisture from all of these vegetables, 
and put half the quantity into the large cooker kettle, and cover 
with vinegar. Heat above one perforated disc and set both in 
the cooker three hours. The second half may follow immediately 
and be cooked three hours also. Seal in pint cans for winter use. 

Plum Catchup—Cut the plums into halves and take out the 
stones; then add one-fifth the quantity of sugar, some cloves, 
allspice and cinnamon all^ground and mixed with a small quantity 
of vinegar. Heat, and cover the kettle. Place a mildly heated 
disc in the bottom of the cooker, set a wire stand on it, and lower 






54 


ACME AUTOMATIC FIRELESS COOKER. 


the kettle to rest on the wire stand. Let remain two hours. 
Bottle and seal the catchup. 

Spiced Currants or Cherries—Three pounds of granulated 
sugar, and five pounds of ripe currants or cherries. Heat the 
fruit, and if cherries are used pit and chop them fine. Place the 
fruit in the large cooker kettle with a very little water, and when 
partially heated clamp the cover and set the kettle in the cooker 
with a mildly heated disc under it. Let it remain about two 
hours. Take out and add one tablespoonful each of cinnamon, 
cloves, allspice, and nutmeg, the sugar, and one-half pint of vine¬ 
gar. Bring all to a boil in the uncovered kettle, then clamp the 
cover and set in the cooker without heated disc. It may remain 
two hours. Nice with roast meat. 

Tomato Catsup—Take about thirty solid ripe tomatoes. Re¬ 
move objectionable portions. Place them, cut into small pieces, 
in the large cooker kettle. Place the kettle over the fire and 
bring to the boiling point with care that they may not burn 
Clamp the cover and set in the cooker three or four hours. Take 
out and strain through a coarse sieve. Pour the liquid back into 
the kettle and add a pint of good vinegar. Take one teaspoon of 
ground spice, one of black pepper, one of mustard, a half tea¬ 
spoon of ground cloves, half grated nutmeg, one cup of light 
brown sugar, and two tablespoons of salt. Mix these ingredients 
with one heaping tablespoon of flour, and moisten with a little 
of the cooled tomato juice, and stir into the kettle of juice. 
When it reaches the boiling point, stir well, clamp the cover, and 
set in the cooker four hours. When cool, fill bottles or jars and 
seal. 


Tomato Catsup—Slice one peck of ripe tomatoes into tht 
large cooker kettle. Express juice to moisten enough to heat 
with care without the use of water. Clamp the cover of the 
kettle after the tomatoes are thoroughly heated. Set into the 
cooker without any disc and let them remain there three hours 
Take out and strain through a sieve. Add to the juice four com¬ 
mon sized onions chopped fine. Bring to a boil and consign to 
the cooker for two hours. To one quart of vinegar add three red 
peppers, chopped;.two tablespoonfuls mustard, two tablespoon¬ 
fuls allspice, two tablespoonfuls cinnamon and boil with one 
pound of brown sugar, one-half tea cup of fine salt and one-half 
cup of flour moistened with a little vinegar. Let it cook until 
thickened. Then add to the juice in the cooker kettle. Let it 
boil on the stove until somewhat thickened. Seal in bottles while 
hot. 

Grape Jam—Wash the grapes and squeeze or pinch the 
pulps from the skins. Put the pulps into a cooker kettle and 
cover, or nearly cover with boiling water. Clamp the cover of 
the kettle. Stand on a heated disc in the cooker to boil until the 
seeds will part readily from the pulp—about one hour. Rub 






H.* M. SHEER COMPANY, QUINCY, ILL. 


55 


through a sieve to remove the seeds. Add the skins to the pulp, 
and boil with an equal weight of sugar on the stove until it 
thickens. 

Grape Jelly—Pick the grapes when they are half ripe. Wash 
carefully. Fill the large cooker kettle and pour in water until it 
shows. Place a disc over the flame, and while it heats put the 
kettle of grapes on it. Stir the grapes a few times. Clamp the 
cover, and set the disc and kettle both in the cooker, taking care 
that they may not be so hot as to boil over in the compartment. 
Let remain three or four hours. Take out and drain through a 
cheese cloth bag. Measure, and take a cup of sugar for each cup 
of juice. Boil until it drops thick from the spoon. Pour into 
jelly glasses, and when cool cover with melted parafine. 

Mangoes—Soak mangoes in strong salt water, strong enough 
to float an egg, without opening melons, for nearly a week. 
Then remove the seeds. Prepare vinegar by adding brown sugar 
in the proportion of one pound of sugar to two quarts of vinegar. 
Add stick cinnamon, whole cloves, whole allspice, whole pepper¬ 
corn and a little mace, having rolled all these spices. Add some 
sliced preserved ginger, or ginger to taste in other form, a little 
onion or garlic, and horseradish cut like dice, a little turmeric, 
and flour mixed smoothly with a little vinegar. Put the seeded 
mangoes in the prepared vinegar, and boil in the cooker kettle, 
in the cooker, with the cover clamped, and a heated disc for three 
hours. Then if the mangoes are not perfectly tender re-heat and 
consign to the cooker again three hours without the disc. 

Piccalilly—Three quarts of cabbage chopped fine, one quart 
of green tomatoes, drained; one pint of chopped onion, one-half 
cup of green peppers, chopped; one quart of vinegar, a little 
turmeric, celery seed and ginger to taste, and one pound of sugar, 
one tablespoonful of salt. Put all together in the large cooker 
kettle. When heated, set it in the cooker with the cover 
clamped, and one mildly heated disc under it. Let it simmer one 
hour. Seal while hot. 

French Pickles—Three pints sliced green tomatoes, three 
pints sliced cucumbers, one pint sliced white onions, one cup salt. 
Let stand twenty-four hours, then drain. Put two quarts of good 
vinegar in the large cooker kettle, add one cup of brown sugar, 
one teaspoonful turmeric, one-half teaspoonful black pepper, one- 
half teacup white mustard seed—whole, one teaspoonful allspice, 
and one of celery seed. Heat this mixture, and stir in three table¬ 
spoons level full of flour moistened with a little of the juice 
drained from the tomatoes. When hot and thickened put in all 
the tomatoes, cucumbers and onions. Bring to a boil and set im¬ 
mediately into the cooker, with the cover clamped on the kettle 
but no hot disc. After two hours take out and seal for later use. 

Chili Sauce—Use a dozen ripe tomatoes of medium size, one 
onion, two peppers, finely chopped, one cup vinegar, one table- 






56 


ACME AUTOMATIC FIRELESS COOKER. 


spoon salt, six tablespoons brown sugar, one of ginger, one of 
ground cinnamon, one teaspoon of cloves, one teaspoon of all¬ 
spice, one nutmeg; mix in a cooker kettle and bring to the boiling 
point. Clamp the cover, and place in the cooker over one mildly 
heated disc. Let it boil very gently about two hours. 

Green Tomato Sauce—Cut up a pint of green tomatoes; take 
three gills black mustard "seed, three tablespoons dry mustard, 
two and a half of black pepper, one and a half allspice, four of 
salt, two of celery seed, one quart each of chopped onions and 
sugar, and two and a half quarts of good vinegar, a little red 
pepper to taste. Heat the spices and boil all together on the 
stove, four minutes. Then set in the cooker with the cover 
clamped. Let them remain four or five hours. Do not put a hot 
disc under the kettle, as the thick parts will settle to the bottom 
and might burn. 

Apple Sauce—Pare and quarter the apples. Put them in a 
cooker kettle, and cover with boiling water, adding sugar to 
taste. Clamp the cover, and set in the cooker on one heated disc. 
If the apples, are tart they will cook in fifteen or twenty minutes. 
vServe with pork or goose. 

Canning Large Fruits—Make a syrup of two parts water and 
one part sugar, or if wanted thin, three parts water and one part 
sugar. Boil five minutes. Fill jars with fruit carefully pre¬ 
pared, and pour the syrup over the fruit until it is covered. Set 
the cans in the cooker above one very hot disc, with a wire tray 
to protect the base. Let them cook until they are ready to serve— 
from twenty minutes to forty minutes—depending upon the size 
and quality of the fruit. Plave hot syrup ready to fill the cans. 
Cover and seal. ! - • ;'- 

Baked Pears—Take a stone jar and fill it with alternate lay¬ 
ers of pears, without paring, and sugar, until the jar is nearly 
full, then pour in water to cover. Enclose in the baking frame 
between two discs, rather moderately heated. Bake three hours. 
Very nice. rr 

Canned Cherries—To one gallon of unpitted cherries, use 
one quart of sugar; pit the cherries, add the sugar, let them stand 
over night. In the morning fill jars to can. Heat the; jars of r 
fruit gradually. When heated set them side by side in a cooker , 
compartment with one hot disc below them, and a wire support- 
to protect them from the too intense heat of the iron disc. Let 
them cook twenty-five minutes. Completely fill each can with 
syrup as needed. Cover and seal for winter use. 

. . • :•* * i » ' • . . 4 £ • : »l ■ . • . ; ' . ' -I 

To Can Strawberries—Stem strawberries and drop them into , 
fruit jars, alternating, with layers of sugar. Heat gradually and : 
proceed as with cherries. 






* 


H. M. SHEER COMPANY, QUINCY, ILL. 


57 


BREADS. 


Baking Powder Biscuit 

Cocoa Biscuit 

Sandwich Bread 

Nut Graham Bread 

Graham Bread 

Quick Biscuit 

Coffee Bread 

Wheat and Indian Bread 

Corn Bread 

Scottish Short Bread 

Johnny Cake 

Wheat Bread 


Brown Bread 
Picnic Biscuit 
Brown Bread 
Spanish Bunns 
Breakfast Gems 
Graham Rusk 
Graham Cartwheels 
Breakfast Loaf 
Fried Mush 
Parker House Rolls 
French Rolls 
Rusks 


Baking Powder Biscuit—Two cups of sifted flour, teaspoon¬ 
ful of salt, two level teaspoonfuls of baking powder. Mix these 
well or sift together. Then incorporate thoroughly with a spoon 
one large spoonful of cottolene. Moisten with enough sweet 
milk or cream to make a dough to roll. Cut out with a small 
round cutter. Put in a pie pan. Enclose in the baking frame. 
Apply two heated discs, lower into the cooker and cover closely 
ten minutes. 

t * 

Coffee Cake—One and one-half cups of flour, one-half cup of 
graham flour, one cup of sugar, two teaspoons of baking powder, 
one scant teaspoon of salt. Mix these dry ingredients' well. 
Break one whole egg into a cup and fill the cup with coffee. Stir 
this cup of moisture, and one more egg into the dry ingredients. 
Flavor with vanilla. Bake in two layers. Put the layers to¬ 
gether with a filling made of one tablespoon of melted butter 
spread on the cake while warm, and a union of a half cup of pul¬ 
verized sugar, one teaspoon of vanilla and one tablespoon of 
coffee. 

Cocoa Biscuit—One pint of sifted flour, three level teaspoon¬ 
fuls of baking powder, salt, two level tablespoonfuls of sugar, 
four level tablespoonfuls of cocoa. Two level tablespoonfuls of 
butter or lard. Sift all the dry ingredients together, and rub in 
the butter. Stir two-thirds of a cup of milk or enough to make 
a firm but not stiff dough. Turn out on floured board and roll or 
pat into form to fill a pan. Bake between two quite hot discs ten 
or fifteen minutes. Cut or break for tea. 

Sandwich Bread—Beat one egg and drop in with it one tea¬ 
spoon of salt, a pinch of red pepper, a pulverized bay leaf and one 
cup of milk. Stir well. Sift together one cup of flour, half a 
cup of corn meal and two teaspoons of baking powder. Turn the 
dry ingredients into the egg and milk and beat well. Then stir 
in half a pound of chopped round steak. Pour into four baking 
powder cans or into one deep baking pan. Bake in the cooker 
with one hot plate below and one above. It should cook in forty 
minutes. 








58 


ACME AUTOMATIC FIRELESS COOKER. 


Nut Graham Bread—Sift together one cup of white flour and 
a scant cup of granulated sugar, and add two and a half cups of 
Graham flour, one teaspoon of salt, and a teaspoon of baking 
powder. Dissolve one teaspoon of soda in a tablespoon of hot 
water and pour it into two cups of sour milk and stir well. Beat 
all of the ingredients together and add two-thirds cup of medium 
ground nuts. Let stand fifteen minutes in round coffee can or 
several baking powder cans. Cover, and bake in the cooker baker 
with one hot plate below and one above. Time, forty minutes. 

Graham Bread—Mix at night. Moisten one-quarter cake of 
compressed yeast or use one-half cup of other yeast sponge. 
Scald two cups of milk, add two tablespons of molasses. Let 
cool. Add yeast, one-third cup of sugar, one teaspoon salt, one- 
fourth teaspoon soda, and three rounding cups of Graham flour. 
Beat well. Let rise. In the morning mix down once. Place in 
baking pan. Spread the top with cream. Bake in cooker oven 
between two hot perforated plates. It will require thirty 
minutes. 

Quick Biscuit—One quart of flour sifted with two teaspoons 
baking powder and a small spoon of salt. Mix one-third cup of 
cottolene in until it is dry and crumbed. Then add milk enough 
to make a soft dough ; roll and cut out. Place side by side in the 
round shallow cooker pan. Bake with one hot disc above and one 
below the biscuits. These are good with some cream and soda 
substituted for the baking powder and milk. If the cream is very 
rich use less cottolene. 

Coffee Bread—One cup of sugar, one cup sweet milk, a 
scant half cup of butter, two teaspoonfuls baking powder, two 
eggs well beaten. Add enough flour to make quite stiff, with one 
teaspoonful of cinnamon and half a cup of currants mixed with it. 
Bake twenty-five minutes between two discs in the cooker oven. 

Wheat and Indian Bread.—Use one pint of boiling water and 
thicken with corn meal as for mush. Salt it and let it cool. Add 
one-half pint of molasses, one cup of yeast sponge, a little salt and 
one spoonful of melted lard. Mix stiff with flour. Let rise. 
Mould into loaves. Bake slowly, for one hour or more, between 
two heated discs in the cooker oven. 

Corn Bread—One cup corn meal, one cup of sweet milk, one 
teaspoonful baking powder, one tablespoon of sugar, one well 
beaten egg and one cup of cool boiled rice. Pour into a well 
greased pan, and place in the baking frame of the cooker. Heat 
two discs sufficiently to bake the loaf in twenty-five or thirty 
minutes. 

Scottish Short Bread—One pound of good butter melt it 
and let the salt settle at the bottom of the bowl; then pour the 
butter one scant small cup of granulated sugar, mix well and add 
a beaten egg; add one pound of flour, half teaspoon of baking 





H. M. SHEER COMPANY, QUINCY, ILL. 


59 


powder, one tablespoonful of rice flour, and one teaspoonful of 
vanilla. Have paper cut the size of pie plac, and roll out the 
dough on the paper. Rock over the top with a fork. Bake be¬ 
tween two moderately heated discs to a pale brown. Leave in the 
plate to cool. 

Johnny Cake—Have ready an earthen crock greased and 
floured, and light a flame under discs. Then mingle one cupful of 
corn meal and one-half cupful of flour, one heaping teaspoonful of 
baking powder, one scant teaspoonful of salt, and one heaping 
tablespoonful of sugar. Add one beaten egg, one cup of sweet 
milk or warm water, and one tablespoonful of melted butter. 
Pour into the earthen crock. Enclose in the baking frame, and set 
it into the box with two hot dicsc and close the box for twenty 
minutes. This is an easy breakfast bread because nearly all the 
mixing can be done the night before. 

Wheat Bread—Moisten one cake of compressed yeast in one 
pint of tepid water, and add a little salt. Knead in all the flour 
it will take. Let it rise three hours in 75 degrees heat. Mold 
into two loaves, or one loaf and one pan of rolls. Let the loaf 
rise in one hour in 75 degrees heat. Place it in the baking frame 
between two heated discs. It will bake in forty minutes. Set 
the rolls in an ice box and let them rise slowly. They will bake 
in thirty minutes in the baking frame or in twenty minutes in 
the shallow cooker pan between two hot discs. 

Brown Bread—One pint of water, one cup of flour two cups 
of corn meal, one-half cup of molasses one-half teaspoonful of 
soda dissolved in the molasses and beaten into it well. Add two 
teaspoonfuls of baking powder. Beat well, and pour into three or 
four baking powder cans which have been well buttered. Set in 
the large cooker kettle and surround with cold water. Bring all 
gradually to a boil, and clamp the lid down. Set into the cooker. 
If the heated disc is placed under the kettle the water will con¬ 
tinue to boil and the bread cook in three hours. If the hot disc 
is not used, six or eight hours time will be required. 

Picnic Biscuit—Make a rich biscuit dough and season well 
with salt, pepper and celery salt. Roll a portion of it quite thin 
and cut out round about two and a half inches across. Roll the 
rest very thick and cut out with a doughnut cutter—with a hole 
in the middle. Moisten the thin pieces with cold water and press 
a thick one on each. Fill each cavity with a yolk of one egg, sea¬ 
son with salt, celery salt, pepper and one spoonful of rich cream. 
Place the biscuits side by side in a shallow cooker pan, and do 
not cover but place in the cooker between two hot perforated 
plates. Let them bake twenty minutes. Delicious. 

Brown Bread—Mix one cupful each of rye, graham and corn 
meal together, and add one cupful of molasses, two cupfuls of 
milk, one cupful of water, a teaspoonful of soda dissolved in some 
of the water, and a teaspoonful of salt. Warm and butter four 






60 


ACME AUTOMATIC FIRELESS COOKER. 


baking powder cans, and pour in the batter. Set the cans in the 
large cooker kettle and lay a cheese cloth over them. Pour two 
quarts of water in the kettle, and clamp the cover. Heat over a 
flame above one heating disc. Set the disc and kettle both in the 
cooker when they are hot. Let the bread steam six hours. 

Spanish Bunn—Cream together one and one-half cups of 
brown sugar and one-half cup of butter, add three thoroughly 
beaten eggs, and add alternately one-half cup of milk and two 
cups of flour in which two teaspoonfuls of baking powder and 
two teaspoonfuls of spices have been sifted. Pour into a well- 
greased and floured cake pan, and bake between two heated discs, 
twenty-five minutes. 

Breakfast Gems. —Break one egg into a bowl, salt it and 
beat briskly; add one cup of sweet milk, one and one-half cups 
of flour and one heaping teaspoon of baking powder. Beat until 
light and fluffy. Drop into buttered ramekins. Place in the 
baking frame and bake fifteen minutes, with one hot disc belo\y 
and one above the pan. 

Graham Rusk—Thoroughly dry pieces of Graham bread, 
or gems, between two very mildly heated discs in the cooker 
compartment. Let them brown without burning. Pound up fine 
or break up and grind like coffee in a mill. Eat with cream. 
Superlative. 

Graham Cartwheels—Pour thin graham gem batter offe- 
quarter inch deep into round pie tins. Bake in the baking frame 
between heated discs ten minutes each. Put away until next 
morning and then reheat until crisp. The best bread ever eaten. 

Breakfast Loaf—One cup of sweet milk, one-half cup of flour, 
one cup of yellow corn meal, two eggs, one teaspoonful of salt, 
one tablespoonful of sugar, one tablespoonful of melted fat. Beat 
well. Pour into a generously greased and floured melon mold. 
Enclose in the frame for baking, and bake between two heated 
discs twenty or twenty-five minutes. Invert on a plate. Cut as 
needed at the table. 

Fried Mush—Mold fresh mush of any kind in baking powder 
cans. When cold slip from the can and slice half an inch thick. 
Dip in a batter made of one beaten egg thinned with three table¬ 
spoons of milk, seasoned to taste and thickened with half a cup 
of sifted bread crumbs or three tablespoons of flour. Butter- the 
shallow cooker pan and cover the bottom with slices of the mush. 
Place one hot perforated disc in the bottom of the cooker com¬ 
partment, the pan directly upon it, and another hot disc on top of 
the pan, without other cover. Close the cooker compartment 
with the thick lid. The mush will be a golden brown on both 
sides in about fifteen minutes, or less if the discs are very hot. 

Parker House Rolls—Take dough for one loaf of bread. Chop 
into it one beaten egg and one tablespoon of melted butter with 





H. M.. SHEER COMPANY, QUINCY, ILL. 


61 


flour enough to make the dough-smooth and firm. Let it rise. 
Form into rolls and let rise again. Place them in ice until an 
hour before tea. Then heat the perforated heating plates and 
bake the rolls between them. They will bake in twenty-five 
minutes. 

French Rolls—One cup of milk, one small cup of yeast, flour 
enough to make a stiff batter; let them rise well; add one egg, 
one tablespoonful of butter, and flour to make it stiff enough to 
roll. Knead well, and let rise; roll out, cut with round tin and 
put in the shallow cooker pan. Let rise until very light. Then 
set in the cooker above one heated disc, and another directly up¬ 
on the pan of rolls. They wilLbake in fifteen or twenty minutes. 

Rusks—Take a piece of dough, enough to make one pie tin 
of rolls; after it has been mixed up stiff and raised once. To this 
add one beaten egg, one scant half cup of sugar, one-fourth cup 
of lard or scant quantity of cottolene. Mix thoroughly, then add 
enough flour to mold smoothly, and let it rise; when light form 
into rolls. Let rise for the oven. Just before baking beat half of 
one egg in a cup and add enough sugar to make it quite thick; 
season well with cinnamon and spread over the rolls. Enclose be¬ 
tween two moderately heated discs, and bake slowly twenty-five 
minutes. 


Sioux Falls, S. D., Oct., 28, 1909. 

Mr. H. M. Sheer, Quincy, Ill.: 

Dear Sir—We have your letter dated Oct. 2 6th, in relation to the 
Acme Fireless Cooker. 

In reply will say that the writer sent cooker to my home and gave 
it a thorough try out. It does the work perfectly. We are in particular 
pleased with the baking and roasting attachment. 

My wife roasted a tame duck the first day, and roast pork the next 
day. We have also tried it with roast beef. Heretofore roast duck 
baked in a regular roaster turned out too greasy, but not so baked in an 
Acme Fireless Cooker. 

It extracts all greases and still leaves the duck and pork tender and 
juicy. The roas't beef could not be beat. 

Yes, we would like the agency for Sioux Falls. We sent you an or¬ 
der the other day. 

Yours truly, 

E. W. HACKMAN HDW. CO. 


St. Louis, Mo., Nov. 2, 1909. 

Mr. H. M. Sheer, Quincy, Ill.: 

Dear Sir—I am delighted with my Cooker and the more I use it 
the better I like it. Am having splendid success with it and find it 
keeps the heat longer as it grows older. It does everything one could 
wish for, and I would not part with it for anything. Whenever I can 
p Ul t in a’good word for you I will be glad to do so. 

Respectfully, 

B. D. WILLIAMS. 








6 2 


ACME AUTOMATIC FIRELESS COOKER. 


PIES. 


Plain Pie Crust 
Pie Crust, Another Way 
Apple Pie 
Banana Cream Pie 
Chocolate Cream Pie 
Currant Pie 
Graham Pie 
Lemon Pie 


Lemon Cream Pie 
Mince Meat, for Pies 
Peach Pie 
Pumpkin Pie 
Transparent Pie 
Meringue 
Cranberry Tart 


Plain Pie Crust—Three cups sifted flour, one cup of lard, or 
a little less of cottolene, one teaspoonful of sugar, one of salt, 
one-third cup of cold water. This is enough for three pies. 

Pie Crust, Another Way—Three cups of flour in which one 
teaspoonful of baking powder and one teaspoonful of salt have 
been sifted or well-stirred, one cup of cottolene. Set both flour 
and fat in a refrigerator for an hour or two, then mix perfectly. 
Moisten with ice water, using about half a cup of it. Mix with 
a silver or wooden spoon, and roll, scarcely touching it with the 
hands. 

Apple Pie—Pare and core apples, and stew them in the 
cooker until tender. Drain the pieces you want for the pie. Mash 
to a smooth compote, sweeten to taste, and, while hot, stir in a 
teaspoonful of butter for each pie. Season with nutmeg. When 
cool fill your crust, and either bar the top with strips of paste or 
bake without cover. A meringue may be placed on top and deli¬ 
cately browned. Bake according to directions given for other pies. 

Banana Cream Pie—One pint of milk, one-half cup of sugar, 
one large spoonful of butter, two large eggs, one tablespoonful of 
corn starch. Heat the milk, reserving a little, add the sugar. 
Blend the butter and the corn starch and moisten with a little of 
the cold milk. Beat the yolks of the eggs and add them and the 
thickening to the heated milk. Slice two or three bananas into 
this sauce, and turn onto a lower crust. Place between two 
heated discs in the cooker oven for fifteen minutes. Beat the 
whites to a stiff froth and add two tablespoonfuls of pulverized 
sugar and put on top of the pie. Place a heated disc above it 
one or two minutes. 

Chocolate Cream Pie—Line a pie plate with rich pie crust, 
putting on an extra edge of crust as for a custard pie. Filling: 
One cup of milk, pinch of salt, one square of chocolate; 
heat in a double boiler and thicken with two level tablespoons of 
flour moistened with cold milk. Stir and cook until it thickens; 
then let it cook eight or ten minutes. Beat two eggs and mix with 
five tablespoonfuls of sugar. Pour the hot mixture over them. 
Cook and stir one minute. Cool, and add vanilla to flavor. Pour 
this filling on the crust and bake between two heated discs twenty 
minutes. Cool; then cover with a meringue. Lower into the 






H. M. SHEER COMPANY, QUINCY, ILL. 


63 


cooker in the oven frame with one hot disc above to brown the 
meringue. It will brown evenly in two minutes. 

Currant Pie—One teacupful of red currants, one cupful of 
sugar, yolks of two eggs, and one tablespoonful of flour blended 
with one-half teaspoonful of water. Mix, and pour over a lower 
crust in a pie pan. Enclose in the baking frame between two hot 
discs. Bake about twenty-five minutes. Beat the whites of the 
eggs with one-half teacupful of pulverized sugar; spread over top 
and brown slightly with one hot disc above it. 

Graham Pie—Pour graham gem batter one-half inch thick 
into pie tins. Bake between two hot disds ten minutes. Split 
and butter. Fill the lower part with strawberries or any good, 
soft fruit, fresh apple sauce is delicious. Lay on the upper part. 
Return to the oven till thoroughly hot—or until time to serve. 
Eat with cream. 

Lemon Pie—Blend butter size of an egg, two tablespoonfuls 
of corn starch or flour, the juice of one lemon, one cup of sugar 
and one pint of boiling water. Add two yolks of eggs, well 
beaten. Cook in a double boiler. Pour over a crust already 
baked. Lise the whites of two eggs for a frosting and beat into 
them two tablespoonfuls of pulverized sugar. 

Lemon Cream Pie—Mix one and one-half tablespoonfuls of 
corn starch with half a cup of water. Put the remainder of a cup 
full of water into a sauce pan with the grated rind of one lemon, 
the juice of three lemons and one cup of granulated sugar, and 
heat to the boiling point. Stir the cornstarch into the boiling 
mixture and cook for two minutes. Stir in one teaspoonful of 
butter and set away to cool. When cool add the yolks of four 
eggs well beaten. Pour the mixture into a large, deep plate that 
has been lined with paste. Put it into the baking frame, and 
lower into the cooker between two heated perforated discs. 
Close the cooker. The pie will cook in twenty-five or thirty 
minutes. Place a meringue on top, and brown beneath one heated 
disc, one minute. 

Mince Meat for Pies—One cup chopped cooked meat, two 
cups chopped apples, one-half cup of chopped raisins, one-half 
cup currants, one cup cider, one-half cup molasses. One cup 
water in which the meat was boiled, two teaspoonfuls salt, one 
teaspoonful cinnamon, one teaspoonful allspice, one-half tea¬ 
spoonful cloves, one-half teaspoonful nutmeg. The cider may be 
omitted and the juice and rind of a lemon used instead. Mix in 
the large cooker kettle. Heat to boiling. Clamp the cover and set 
in the cooker. Re-heat again after two or three hours. Set back 
for three hours more. 

Peach Pie—Take mellow clingstone peaches, pare but do not 
cut them ; put them into a deep pie-plate lined with crust. Sugar 
them well, put in a tablespoonful of water, and sprinkle a little 
flour over the peaches; cover with a thick crust, in which a few 





64 


ACME AUTOMATIC FIRELESS COOKER. 


steam holes are cut. Enclose in the baking frame between two 
heated discs. Lower into the cooker and bake for three-quarters 
of an hour. 

. . * - * • » .. * 

Pumpkin Pie—One,cup strained pumpkin, two eggs beaten 
separately, one cup of sugar, one cup of sweet milk, one level tea¬ 
spoon of ginger, one-fourth nutmeg, one tablespoon melted but¬ 
ter, pinch of salt, one teaspoon of vanilla. Stir well together and 
add the beaten whites of the eggs. Bake in prepared crusts, be¬ 
tween two heated discs one-half hour. The whites may be re¬ 
served for a meringue and the custard used without them if pre¬ 
ferred. 

Transparent Pie—Yolks of eight eggs beaten very light, 
two cups of sugar, one teaspoonful of vanilla. This is the filling 
for three pies. Beat the whites to stiff froth, sweeten with pul¬ 
verized sugar and put on top. Brown the meringue below one 
heated disc two minutes. 

Meringue—Salt the whites of two eggs and beat in a very 
cold dish until stiff and flaky and the dish can safely be in¬ 
verted. Beat in very slowly four level tablespoonfuls or less of 
sugar, and one teaspoonful of vanilla. Pour on pudding, custard 
or pie and delicately brown with slow heat, from a disc above the 
meringue. It will brown in one or two minutes. 

Cranberry Tart—One-half pound of cranberries, six table¬ 
spoonfuls of sugar, four apples; one-half pound of prunes that 
have been standing in water some hours. Wash the cranberries, 
peel, core and slice the apples; stone the prunes. Put all these 
with the sugar in a cooker kettle with a quart of water. Clamp 
the cover of the kettle. Set in the cooker on one heated disc. Let 
cook half an hour, then take out, and allow the mixture to cool. 
Fill a shallow pudding dish with the stewed fruit. Cover with a 
crust. Enclose in the baker between two hot discs. Bake in the 
cooker about twenty-five minutes. It will be brown and tooth¬ 
some. 


H. M. Sheer Co., Quincy, Ill.: 

Dear Sirs—I received my 
found that it works fine. 

Yours truly, 


Chicago, Ill., Aug. 13, 1909. 
cooker on the 6th. I put it together, and 


J. WINNIKATES, 

117 7 N. Hamilton Ave. 


Mexico, Missouri. 

H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—Your Acme Automatic Fireless Cooker is O. K. Finest 
roast beef I ever ate came out of mine. 

It is just what you claim for it. 

Yours very truly, 


J. W. DRY. 








65 


H. M. SHEER COMPANY, QUINCY, ILL. 


PUDDINGS. 


Baked Chocolate Cuistard 
Pearl Barley Dessert 
Apple Pudding 
Cottage Pudding 
Cocoanut Pudding 
Foam Pudding 
Fig Pudding 
Graham Pudding 
Gem Pudding 
Baked Indian Pudding 
Baked Indian Pudding 


Kentucky Pudding 
Nesselrode Pudding 
German Prune Pudding 
English Plum Pudding 
Quick Puff Pudding 
Queen of Puddings 
Steamed Roly-poly Pudding 
Snow Pudding 
Suet Pudding 
Indian Tapioca Pudding 


Baked Chocolate Custard —Put one pint of milk and a small 
cinnamon stick in a double boiler, and cook ten minutes. Shave 
an ounce of chocolate into a sauce pan with three tablespoonfuls 
of sugar and one of boiling water. Stir and cook until smooth 
and glossy, then stir it into the hot milk. Let this all cool. Beat 
together two eggs, a pinch of salt and two tablespoonfuls of 
sugar. Add the cooled milk and strain into five or six custard 
cups. Set the cups into a shallow cooker pan. Pour into the pan 
enough tepid water to come an inch or more up around the cups. 
Place a heated disc in the bottom of the cooker ' compartment. 
Put a wire stand on it, and set the pan of cups on the wire stand. 
Now place a second heated disc on top of the pan of cups. If 
the discs are the proper temperature the custard will bake in 
about half an hour. Cool, and serve cold. 

Pearl Barley Dessert —Soak a cupful of pearl barley over 
night in plenty of cold water. Drain and cook in a shallow cooker 
pan in four cups of boiling water. Clamp the cover, and set in 
the cooker on one heated disc. Let it cook three, four or five 
hours. Pour off all surplus water and add the juice of six 
oranges, and sweeten with sugar to your liking. Bake in the 
oven frame between two hot discs half an hour. No sauce is 
needed for this delicious dish. 

Apple Pudding —Make a good baking powder biscuit dough, 
and in the bottom of a casserole place a layer of apples cut in 
irregular form. Roll part of the dough and cut it in slices, put a 
layer over the fruit, then another layer of fruit. Roll out the re¬ 
mainder of the dough, cut a good sized hole in the middle, put 
over the fruit, and add water enough to about half cover it. 
Cover. Set into the cooker above one heated disc, with a wire 
tray just beneath the casserole. Eat with sugar and cream. 

Cottage Pudding —Beat together one egg and one table¬ 
spoonful of softened butter and one cup of sugar, add one cup of 
sweet milk and one pint of flour into which three teaspoonfuls of 
baking powder have been sifted. Pour into a buttered pudding 
dish and bake between two discs in the oven frame for twenty 
minutes. 






66 


ACME AUTOMATIC FIRELESS COOKER. 


Cocoanut Pudding—One finely grated cocoanut, or one pack¬ 
age of cocoanut, one pint of fresh milk, a lump of butter the size 
of an egg, four eggs, and sugar to taste. Reserve the whites of 
the eggs for a meringue. Bake in a deep mold. Put in the 
baking frame and enclose in the cooker between two heated 
discs. To be baked half an hour, and eaten hot or cold with cream. 

Foam Pudding —Remove the cores from eight or nine tart 
apples. Bake them in one of the shallow cooker pans between 
two heated discs for twenty minutes. Take out and take out the 
pulp, and add to it half a cup of granulated sugar and the juice of 
one lemon. Beat the whites of three eggs and beat into the 
apples. Serve hot immediately with cream and sponge cake. 

Fig Pudding —One cup of chopped figs, one cup of bread 
crumbs, one cup of sugar and one cup of chopped beef suet; three 
eggs. Mix the figs, suet and bread crumbs. Beat the eggs and 
add the sugar to them. Mix all together and pour into a well 
greased and floured melon mold. Put on the cover of the pudding 
mold, and plunge it into the large cooker kettle, which must be 
two-thirds full of boiling water. Clamp the cover of the kettle, 
and set it into the cooker on one heated disc. Let remain two 
hours. 

Graham Pudding —One cup of molasses, one teaspoonful of 
soda dissolved in a small cup of milk, salt to taste, and one cup 
of raisins mixed in two cups of graham flour. Pour into three 
baking powder cans that have been well greased and set the cans 
with good tight covers on in the large cooker kettle. Surround 
them with water. Bring it to a boil gradually. When it boils 
clamp the cover on the kettle, and set it in the cooker on one 
heated disc, to steam there two hours. 

Gem Pudding —Cut or chop cold graham gems into small 
pieces. Put a layer of apples in a pudding form. Sprinkle on 
sugar and a seasoning of some preferred spice. Then put a layer 
of the gem pieces. Alternate layers until the mold is full. Add 
a cup of water. Cover and bake in a moderately heated compart¬ 
ment one hour. Then lift the cover and replace the upper disc 
by one freshly heated that the pudding may take on a golden 
brown color. 

Baked Indian Pudding —Boil one pint of sweet milk; while 
boiling stir in one large cupful of Indian meal; cool a little and 
add three eggs, well beaten, one pint of sweet milk, one table¬ 
spoonful of flour, one-half cup of sugar, one-half cup of molasses, 
one teaspoonful cinnamon, a little salt and nutmeg. Bake two 
hours between two moderately heated discs. 

Baked Indian Pudding —One quart of scalded milk with salt, 
three-fourths cup of yellow corn meal, one teaspoon level full of 
ginger. Let this stand twenty minutes; one-half cupful of 
molasses, two eggs, a piece -of butter the size of a common walnut. 





67 


H. M. SHEER COMPANY, QUINCY, ILL. 


Enclose in the baking frame, and bake two hours between two 
hot discs. Splendid. 

Kentucky Pudding —One-half cup of butter and one cup of 
sugar, creamed, three well beaten eggs, one teaspoonful soda 
dissolved in three teaspoonfuls of butter milk. Cinnamon and 
nutmeg to taste. One teacup of jam or small fruit, and one-half 
cup of flour. Mix well together, and bake between discs heated 
properly to bake the pudding slowly in forty minutes. Serve 
with sauce. 

Nesselrode Pudding —Beat the whites of six eggs and scald 
with half a pint of cream and half a cup of sugar, and beat thor¬ 
oughly with an egg beater. While it cools mix one-half pound 
of candied cherries finely chopped with half a can of shredded 
pineapple, and add one and one-half pints of cream. Mingle the 
fruit with the cooled custard. Put into a closely covered pudding 
mold and imbed in ice and salt in the large cooker kettle. After 
two hours it may be served. 

German Prune Pudding— Take one pound of best grade 
prunes and, after washing them well, cover with water and soak 
several hours. Add half a cup of sugar, and heat in the large 
cooker kettle with clamped covers. When almost ready to boil 
set the kettle in the cooker without any disc under it. Let it re¬ 
main six or seven hours. Then slip out the stones and chop the 
prunes. Crack the stones, remove the kernels, pound to a paste 
and add to the prunes. Beat the whites of three eggs until stiff 
and stir lightly into the prunes. Place in a casserole in the 
baking frame. Lower into the cooker with one hot disc abov° 
and one below the prunes. Bake about twenty minutes. Serve 
with whipped cream. 

English Plum Pudding —One cup sour milk, one cup suet 
chopped fine, one cup molasses, one cup sugar, one cup raisins, 
one cup currants, one cup grated bread crumbs, two cups of 
flour; one teaspoonful of salt, one-half teaspoonful each of cloves, 
cinnamon and allspice, one even tablespoonful of soda. Pour into 
a buttered mold, and set it within the large cooker kettle, with 
water around it. Clamp the cover. Bring it to a boil and steam 
half an hour before consigning to the cooker. Replenish the 
water and set on a hot disc in the cooker for four hours. 

Quick Fuff Pudding —Sift with one pint of flour one tea- 
spoonful of baking powder and a little salt. Stir in milk a soft 
batter is produced. Butter a pudding mold, and pour in about 
half the batter then a layer of strawberries or any other fruit you 
may desire. Cover with the remainder of the batter. Set the 
pudding dish on a wire support in the large cooker kettle, with a 
quart or more water below it. When the water boils, clamp the 
cover on the kettle, and set it in the cooker on a hot perforated 
disc. It should steam in half an hour. Serve with sweet sauce. 
Individual cups may be used instead of the pudding dish. 





68 


ACME AUTOMATIC FIRELESS COOKER. 


Queen of Puddings —Blend butter size of an egg with one 
cup of sugar and beat in the yolks of four eggs. Add one pint of 
fine bread crumbs absorbed by one quart of milk. Flavor with 
the grated rind of one lemon. Pour into a buttered pudding 
mold and bake in the cooker oven between two hot discs twenty- 
five minutes. When cool, cover with a layer of jelly. Beat the 
whites of the eggs and add one cup of pulverized sugar, and place 
above the jelly. Let this stand in the cooker under a heated disc 
three minutes. 

Steamed Roly-Poly Pudding —For six persons use one pint 
of flour, one teaspoonful of sugar, one-half teaspoonful of salt, 
two tablespoonfuls of butter, and nearly one cup of milk. Mix 
the dry ingredients, and rub through a sieve. Rub the butter into 
the mixture. Add the milk and stir the dough into a smooth ball. 
Roll to the thickness of one-third of an inch. Spread three pints 
of berries over the dough, keeping free about an inch at each 
end and one side. Roll up the dough, beginning at the side where 
the berires reach to the edge. Press together the ends of this roll, 
and lay in a buttered pudding pan. Cover with a napkin. Place 
in a large cooker kettle with a. wire support and a quart or more 
of water below it. Clamp the cover of the kettle, and when it 
boils set it in the cooker above a hot disc to remain two hours. 

Snow Pudding —One-half box of gelatine soaked in one- 
half cup of cold water. When dissolved add one pint of boiling 
water, one cup of sugar and the strained juice of one lemon; beat 
the whites of three eggs and add them. Set in a pan of ice water 
to cool and beat with a Dover beater to a thick froth. Imbed in 
ice and salt in the cooker for one hour or longer. 

Sauce: Yolks of three eggs, one pint of milk and one-half 
cup of sugar. Boil, making a soft custard. Serve hot with the 
frozen pudding. 

Steamed Pudding —One cup of sour milk or cream, one- 
fourth cup of molasses, one cup of flour, one cup of corn meal, salt 
and one teaspoonful of soda dissolved in one tablespoonful of hot 
water. Butter a pudding mold and pour in the batter, adding 
fruit if desired. Place the mold above a wire stand in the large 
cooker kettle with a quart or more of water below. Clamp the 
cover of the kettle, and place it over a flame. When the water 
boils set the kettle on a hot disc in the cooker. Cover, and let it 
remain an hour or longer. 

Suet Pudding —One large cup of finely chopped suet, one cup 
of sugar, one of molasses, one cup of sour milk and one teaspoon¬ 
ful of soda. Mix and add three beaten eggs. Add one-half cup 
of currants and one-half cup of raisins incorporated with enough 
flour to make a rather stiff batter. Pour into four baking powder 
cans and cover each can. Place them in the large cooker kettle 
and surround them with boiling water. Clamp the cover of the 
kettle, and set it on a hot disc in the cooker. Let the pudding 
steam three or four hours. 





69 


H. M. SHEER COMPANY, QUINCY, ILL. 


Indian Tapioca Pudding —Put one quart of milk in a double 
boiler and as it heats add two tablespoons of minute tapioca and 
three even tablespoons of corn meal wet with a little milk. Let 
boil ten minutes, adding one-half cup molasses, butter size of a 
walnut, salt, cinnamon and nutmeg to taste, and a beaten egg. 
Pour into a casserole and stir into it one cup of cold milk. All 
the above cooking may take place with the double boiler resting 
on two metal discs above the flame. The discs may now be used 
above and below the casserole in the baker, which may be lowered 
into the cooker compartment. If their heat was properly con¬ 
trolled the pudding may remain in two hours. 


Terre Haute, Ind., Aug. 1, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Dear Sir—Received your cooker all O. K., and find it a great deal 
better than we ever expected. We couldn’t believe that it would do 
what you claim, but now we are more than convinced. It is a great 
thing and I can sell a good many if I can get the exclusive agency for 
this locality. I would like to hear from you at once. 

Yours truly. 


IVAN T. JARED, 


1841 North Ninth street. 


Watertown, S. Dakota, Oct. 1, 1909. 
Messrs. Sheer & Co., Quincy, Ill.: 

Gentlemen—My cooker is so eminently satisfactory, and I have done 
so many things in it not accounted for on your circular, that I am more 
than pleased, and if for no other reason than its saving of my physical 
energy in the matter of cooking, it has already earned me all I paid for 
it. But its utility is far more than that, and makes itself known to 
everyone who will use it, and try various ways of getting the best out 
of it. 

Respectfully yours, 

MRS. DAVID C. BEATTY. 


Omaha, Neb., Aug. 13, 1909. 


H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—On giving the Fireless Cooker a good test, I find it 
very satisfactory, and have many friends who are interested in same. 

Kindly give your best price to me on the three hole cookers, com¬ 
plete with all heating elements, cooker dishes and roasting stand and 


heaters. 

Awaiting an early reply, I beg to remain, 
Sincerely, 


J. H. BEATON, 

1501 Farnam. 


Harper, Kan., Aug. 2, 1909. 

H. M\ Sheer, Quincy, Ill.: 

Dear Sir—We received the crate containing the box for the t ire 
less Cooker July 30:th. Much obliged. 

Wo have it in use, and are well pleased with it. 

Yours truly, 

MRS. BEN J. ELSTON, Box 411. 








70 


ACME AUTOMATIC FIRELESS COOKER. 


FROZEN DESSERTS. 


Chocolate Ice Cream 
Cocoa Cream 
Coffee Cream 
Hamburg Cream 
Vanilla Ice Cream 
Neapolitan Cream 
Another Neapolitan Cream 
Pistachio Ice Cream 
Royal Cream 
Yellow Ice Cream 
Cold Custard 

Chocolate Ice Cream—Boil together one pint of milk and two 
heaping tablespoons of flour, two beaten eggs and one cup of 
sugar. Stir as it cooks to keep it smooth. Scrape two squares 
of chocolate, add a tablespoon of sugar and two of hot water. 
Melt over the fire until smooth and glossy. Add to the cooked 
custard. Beat and cool by adding three cups of milk or cream. 
Strain into four baking powder cans. Cover them perfectly. Im¬ 
bed them in salt and ice in the largest cooker vessel. Enclose in 
the cooker. After one hour open and stir and replenish the ice 
if necessary. Let stand again from two to six or eight hours. 

Cocoa Cream—Make a rich, thick cocoa as if to drink. Let 
if. cool and put it in a good stone jar with a close cover. Imbed 
in ice and salt in the cooker. After two hours this may be used 
to serve to guests in sherbet cups. Stir well each time it is 
opened and close the cooker with care. 

Coffee Cream—Pour together a cup of coffee, a cup of cream 
and a cup of sugar. Beat the yolks of six eggs; to these add a 
pinch of salt; whisk the whole well together. Heat slowly and 
stir until it nearly boils. Pass it through a fine sieve, then add 
one-half ounce of dissolved gelatine, and stir until it is nearly 
cold. Pour it into a mold. Imbed in ice and salt in a cooker 
kettle until it is needed. 

Hamburg Cream—Stir together the grated rind and juice of 
two large lemons and one cup of sugar. Add the well beaten 
yolks of eight eggs. Cook three minutes in a double boiler. Re¬ 
move from the fire, and add the well beaten whites of the eggs. 
Serve in custard cups and let cool. Then enclose in a shallow 
cooker pan. Set in the cooker with a pan of ice above it. Serve 
with lady fingers. 

Vanilla Ice Cream—One scant cup of milk, one scant half cup 
of flour, two eggs, well beaten, a pinch of salt, one cup of sugar. 
Beat all together and cook ten minutes in a double boiler. Cool 
and flavor with vanilla. Add a quart of cream or milk and a cup 
of sugar. Beat with an egg beater and strain through a fine wire 
sieve. Divide and put into four baking powMer cans. Cover them 
and imbed them in ice and salt in the largest cooker kettle. Close 


Banana Ice 
Lemon Ice 
Orange Ice 
Pineapple Ice 
Raspberry Water Ice 
Cafe Parfait 
Cold Pineapple Pudding 
Frozen Pudding 
Tapioca Sherbet 
Afternoon Tea 







71 


H. M. SHEER COMPANY, QUINCY, ILL. 


in the cooker and leave from three to ten hours. This will be de¬ 
licious ice cream. 

Neapolitan Cream—Whip one quart of cream to a stiff 
froth and strain into it one tablespoonful of gelatine which has 
been dissolved in one-half cup of hot water and allowed to cool. 
Add one cup of pulverized sugar and one teaspoonful of vanilla. 
Pour into a mold and cover well. Imbed in ice and salt in the 
large cooker kettle and closely enclose several hours. Delicious. 

Another Neapolitan Cream—Mince one-half pound of crvstal- 
ized fruit and pour over it the juice of one orange. Let stand 
three or four hours. Beat to a froth one quart of rich cream. 
Drop into it one teaspoon of vanilla and the minced fruit, stirring 
very gently. Pour into a mold, and cover well. Pack in ice and 
crushed salt and place in a compartment of the cooker several 
hours. 

Pistachio Ice Cream—Mix one scant tablespoonful of flour 
and a speck of salt with one cupful of sugar, add one egg and beat 
well. Pour on slowly one pint of hot milk. Cook in double 
boiler until it thickens. Cool, and stir in one quart of cream, a 
few drops of almond and a tablespoonful of vanilla. Color a de¬ 
licate green with green color paste. Pour into can and imbed in 
ice and salt in a cooker for an hour. Open and stir after one hour, 
and leave again two hours. Now open it and remove into an ice 
cream mold. Line the mold with a thick layer of the frozen 
cream. Sprinkle with chopped candied fruits. Fill the rest of the 
mold with whipped cream sweetened with powdered sugar and 
flavored with vanilla. Cover and pack in ice and salt. Enclose 
in cooker two hours. 

Royal Cream—One quart of milk, one-third box of gelatine, 
four tablespoons of sugar, three eggs. Flavor with vanilla. Let 
the gelatine soak in the milk an hour. Beat the yolks of the 
three eggs and add the sugar and then the milk with the gelatine 
in it. Set all into a pan of boiling water and stir until a custard 
is formed. Stir in the beaten whites. Let cool in a mold. Cover 
and imbed in crushed ice and salt in the cooker until needed. 

Yellow Ice Cream—One quart of rich milk, the yolks of eight 
eggs, one and one-half cups of sugar; one pint of whipped cream; 
juice of one orange. 

Beat the yolks of the eggs; add the sugar gradually, and 
then the milk, previously scalded; when the mixture is well 
blended, return to the double boiler and stir and cook until thick¬ 
ened slightly ; add an envelope of minute gelatine, stir until dis¬ 
solved and strain. When cold beat in one pint of whipped cream, 
and add the orange juice. Put into a covered mold and pack in 
ice crushed and mixed with one-third the quantity of coarse salt. 
Enclose in a compartment of the cooker. After two hours it will 
be ready for use. 





72 


ACME AUTOMATIC FIRELESS COOKER. 


Cold Custard—Dissolve one-half box of gelatine in one cup 
of water. Heat one quart of milk. Beat together one cup of 
sugar and the yolks of two eggs; pour the scalding milk over 
them; stir, and add the gelatine. - Flavor with vanilla. Beat in 
the whites and let cool. This is delicious if imbedded in ice in the 
cooker an hour or two. Serve with sponge cake or macaroons. 

Banana Ice—Follow the directions for pineapple ice, substi¬ 
tuting two sliced bananas. Apricots or canned peaches may be 
used in the same way. The advantage of freezing the mixture in 
several baking powder cans is evident. It enables one to open 
and use one portion without disturbing the rest. 

Lemon Ice—Strain the juice of three large lemons and add 
one pint of rich sugar syrup and two quarts of water. Pack in ice, 
and when partly frozen open and beat in the stiff whites of two 
eggs. Repack to freeze. It is ready for use after three or four 
hours. Serve in sherbet cups. 

Orange Ice—Three oranges, grated. Use the grated peel and 
the juice with the pulp and seeds strained away. Add one cup 
of sugar syrup, and three pints of water. Stir well and put into 
five baking powder cans. Cover the cans and stand them in the 
large cooker kettle, surrounding them with crushed ice and salt. 
Enclose in the cooker, and after one hour open and stir the con¬ 
tents of each can. Cover, pack again, adding ice if it is neces¬ 
sary; enclose in the cooker and it will be ready for use at any 
time after another hour or two. If conditions are favorable this 
will remain frozen two days, without repacking. 

Pineapple Ice—Use half of one can of grated pineapple. 
Sweeten with one cup of rich sugar syrup. Five cups of cold 
water. Put into four baking powder cans, and cover. Imbed the 
cans in salt and crushed ice in the large cooker kettle. Clamp 
th.e cover, and enclose in papers and set in the cooker. After one 
hour, open and beat in the stiff whites of two eggs. Pack again 
and let stand from two to five or six hours. 

Raspberry Water Ice—Squeeze the juice of one lemon over 
one quart of red raspberries, and add one pint of syrup made 
from two cups of sugar boiled in half a cup of water; stir well 
and let stand an hour. Press through a sieve; add one quart of 
water. Pour into a mold and imbed in salt and broken ice. After 
standing enclosed in a cooker compartment one hour open the 
mold and stir the partially frozen mass, and beat in the whites of 
two eggs. Close again and freeze. It will be ready to serve after 
another hour. 

Cafe Parfait—Pour one cup of hot coffee over one envelope 
of minute gelatine. Add the yolks of two eggs well beaten and 
one cup of granulated sugar. Cook until it begins to thicken. 
Remove from the fire and let it cool. Whip one pint of cream 
and beat it into the cooled custard. Pour into a mold and cover 





73 


H. M. SHEER COMPANY, QUINCY, ILL. 


closely. Imbed in ice and salt in a cooker compartment three 
hours. 

Cold Pineapple Pudding—Dissolve one-half package of gela¬ 
tine in cold milk. Then put two cups milk into double boiler on 
the stove. Beat together the yolks of six eggs, a little salt and one 
cup of sugar. Add one-half cup of milk. Now stir into the boiling 
milk three cups of grated pineapple, the gelatine and the egg 
mixture. Cook four minutes, stirring all the while. Take from 
the fire and stir in cold water five minutes. Put into a mold. Set 
in a cold place and when cold imbed in ice and salt, until time to 
serve. 

Frozen Pudding—Butter a mold which has a good tight 
cover. Tine it with a layer of stale cake sliced thin, then a layer 
of candied fruit. Alternate the cake and fruit until the mold is 
full. Make a soft custard of milk and eggs, with a scant quantity 
of sugar; cook and pour over the fruit and cake. Let it cool. 
Cover well. Imbed in crushed ice combined with one-third its 
bulk of salt, in the large cooker kettle. Let it remain covered in 
the cooker three or four hours. When ready ito serve remove 
from the mold and slice with a sharp knife. 

Tapioca Sherbet—Dissolve one-half cup of minute tapioca in 
one pint of water and add one cup of sugar. Boil together until 
clear. Add the juice of two lemons, or the juice from a can of 
pineapple and let it boil up once more. Let cool and as it thick¬ 
ens beat in the frothed whites of two eggs. Put in a covered 
mold. Imbed in ice and salt and set in the cooker compartment. 
Open when needed after one hour, or it may safely remain ten 
hours, or more. 

Afternoon Tea—Place tea according to the number to be 
served into a teapot and fill the pot with boiling water. Let it 
stand five minutes, and then pour the liquid ofif from the leaves. 
Cover the liquid and set it in the cooker on a heated disc. When 
time to serve dilute it with boiling water. 


San Leandro, Calif., Dec. 28, 1909. 

Mr. H. M. Sheer, Quincy, Ill.: 

Dear Sir—Your Automatic Fireless Cooker has proved itself not 
merely a skilled cook who never bosses the kitchen, but as an economist 
is has become Secretary of the Treasury in my home. Should its maker 
come to this coast, his life will be in danger, as our Coal Trust will 
surely kill him. Coal at fourteen dollars a ton will not stand any non¬ 
sense from Quincy, Ill. 

I am experiencing as I write, the sensations that follow a splendidly 
cooked dinner, and almost without contributing to the Coal Trust. And 
while in my present state of satisfaction I would cheerfully contribute 
my share towards a pair of wings and a gold plated halo for the manu¬ 
facturer of the Automatic Fireless Cooker in Quincy, Ill. 

CHARLES DAWBORN. 

Cleveland, Ohio, Dec. 22, 1909. 








74 


ACME AUTOMATIC FIRELESS COOKER. 


DRINKS. 


Cocoa Cafe Moir 

Cracked Cocoa Cafe au Lait 

Creamy Cocoa Beef Tea 

One Gallon of Cocoa Grape Juice to Drink 

Breakfast Coffee 

Cocoa—Put two tablespoons of cocoa in the shallow cooker 
pan, add a tiny touch of salt, two tablespoons of granulated sugar, 
a tablespoon of flour and a cup of cream. Heat over a disc to be 
heated. Stir as it warms. When it is about to boil add a quart of 
milk, and stir well. When the milk is again heated, place the mod¬ 
erately heated disc in the bottom of the cooker, a wire tray on that, 
and the cocoa above the wire tray. Have the cocoa pan carefully 
covered with the clamped lid. Serve hot when needed. 

Cracked Cocoa—To one-third cup of cracked cocoa or cocoa 
nibs, use three cups of cold water. Heat above a heating disc, and 
set into the cooker to boil two or three hours. Then strain the nibs 
out, and add one cup or more of hot milk. Do not allow it to boil 
after the milk is added. 

Creamery Cocoa—Stir together in a saucepan half a cup of 
cocoa, one-fourth cup of flour, half a cup of granulated sugar, and 
half a teaspoonful of salt. Moisten with half a cup of water. Add 
gradually one quart of boiling water and stir while it boils five 
minutes. Remove from the fire and pour into a cooker kettle con¬ 
taining a quart of hot milk. Set in the cooker with a wire stand 
between a moderately heated disc and the kettle. Clamp the cover. 
This quantity will serve fifteen or eighteen people if supplemented 
by whipped cream in each cup. It may safely stand in the cooker 
from four to six hours. 

Recipe for One Gallon of Cocoa—One-half cup, or if rich 
cocoa is wanted, two-thirds cup of cocoa. Two quarts of hot milk, 
two quarts of hot water. Mix the cocoa with enough cold water 
to make a paste and be sure it is free from lumps. Heat together 
the milk and water, and pour in the cocoa. Stir well, and clamp 
the cover of the kettle. Place it in the cooker above a disc which 
will hold the heat of the cocoa, but not heat it to boilng. It must 
never boil either on the stove or in the cooker. If wanted for 
afternoon company it may be prepared in the forenoon and kept 
hot in the cooker until needed. 

Breakfast Coffee—Use a heaping tablespoon of ground coffee 
for each cup to be served, with one in addition if there are several 
people to be served. Warm the coffee pot with boiling water and 
* empty it before putting in the grounds. The grounds may be en¬ 
closed in a cheese cloth bag or not as you prefer. Pour over the 
required quantity of water. Bring to a boil, and set in the large 
cooker kettle with two quarts of boiling water surrounding the 






H. M. SHEER COMPANY, QUINCY, ILL. 


75 



coffee pot. Clamp the cover, and set in the cooker all night. 
Coffee made in this way will be found hot, clear, delicious and 
most convenient for the busy housewife. It is, as well, an 
economical method. Serve with hot cream. 

Cafe Noir or Black Coffee—This is an after dinner beverage, 
generally believed to promote digestion. It is made very strong, 
using nearly double the usual quantity of coffee, and is served in 
tiny cups fifteen or twenty minutes after dinner or just after the 
dessert. It should be made at the time dinner is to be served, and 
while boiling hot placed in the cooker, where it will improve 
every moment until time to serve. Use one tablespoon of coffee 
grounds to each tiny cup of coffee. Coffee should never be boiled 
more than one or two minutes. If kept very hot after having 
boiled it gains in flavor. 

Cafe au Lait—Use half a cup of Cocha and Java mixed and 
coarsely ground, and add one quart of water. Boil one or two 
minutes in a shallow cooker pan, and then add one quart of boil¬ 
ing milk. Cover closely and clamp the top. Set in the cooker, to 
season and keep hot indefinitely. When wanted for luncheon or 
an afternoon beverage have ready the whites of three eggs beaten 
very stiff. Then put a tablespoonful of the beaten whites into 
each cup when served, stirring it to a foamy billow in the center. 
Let each one add cut sugar to taste. Delicious. 

Beef Tea—Cut two pounds of juicy round steak into small 
pieces, salt it to taste and add two cups of cold water. Heat all 
to the boiling point. Cover with the clamped aluminum lid. Place 
in the cooker above one partially heated disc, where it must sim¬ 
mer two hours. Take out and strain through a wire sieve. It 
may be served hot or chilled and sipped cold. If, when hot, it be 
poured over gelatine it may be jellied and can be used as a garnish 
with potato salad, or any vegetable salad for lunch or tea. 

Grape Juice to Drink—Pick over ripe grapes and remove the 
stems from enough to fill the large cooker kettle. Pour over them 
one quart of water. Let them heat while one disc is heating. Set 
the disc in the cooker, and the kettle, with its cover clamped, on 
it. The disc must not be very hot or the grapes will burn on the 
bottom. Or the boiling grapes may be set in the compartment 
without the hot disc; then they can’t burn. Let them simmer in 
the cooker several hours. Take out and strain through a cheese 
cloth. Add a sugar syrup to taste, according to the acid in the 
grapes. Boil one or two minutes. Then bottle the juice, cook 
and when cool dip the cork and the top of the bottle in melted 
parafine. 






76 


ACME AUTOMATIC FIRELESS COOKER. 


APPRECIATIVE WORDS. 


Oakland, Calif, Dec. 28, 1909. 

Mr. Otto Blankart, San Leandro, Calif: 

Dear Sir—The Sheer Automatic Fireless Cooker, which we obtained 
through you, is entirely satisfactory, and we are very proud of it. 

We have eaten roasts, stews, pies, puddings, and in fact everything 
that can be cooked on an ordinary stove, which we have cooked in our 
Fireless Cooker, and have not had the bother of watching them to see 
that they did not burn. 

If people were more informed regarding these cookers, no doubt there 
would be a large sale of them, as they are indispensable. 

Thanking you for informing us regarding the cooker, and for ob¬ 
taining one so quickly for us, I am, 

Yours very truly, 

CHAS. A. JEFFERY. 


Smyrna, Dela., Dec. 21, 1909. 


Mr. H. Sheer, Quincy, Ill.: 

In answer to your inquiry concerning your Acme Fireless Cooker, 
I am pleased to say that it is all you claim for it, and I think a little 
more. Ham cooked in the cooker is far better than the old way, and the 
more we use it the better we like it, and it is a great saving in fuel. If 
it had not been ,so la;te in the season when I received it, I think I could 
have sold a few of them. 

I am going to use mine next month at a big meeting of the Grange, 
and I hope to be able to take some orders, as it is away ahead of two 
others on the market here, and the home made cookers that are used 
here are not in it with yours, and cost almost as much. 

I hope you will meet with big sales the coming year, and if it is not 
too much trouble, I would like to have a few circulars to use at the 
Grange, as I shall visit a few this winter, and will have a chance to use 
them. Two or three dozen is enough, until I find how they will go. 

With a Happy New Year to you, I remain, 

Yours truly, 


J. D. SCOUT. 


Philippi, W. Va., Feb. 8, 1910. 

H. M. Sheer, Quincy, Ill.: 

Dear Sir—I have recently gotten one of your cookers, and find it 
very satisfactory. I think I could sell quite a few in this section, and 
write to ask what commission you pay for agents to sell and represent 
you. 

As to my standing financially and otherwise, I respectfully refer 
you to the People’s Bank, of Philippi, W. Va. Kindly let me hear 
from you. 

■ Yours truly, 

MRS. CHAS. F. TETTER 








H. M. SHEER COMPANY, QUINCY, ILL. 


77 


San Leandro, Calif., Dec. 28, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Dear Sirs—Enclosed please find letters from parties who received 
the cookers I ordered from you last. I can only for my part repeat what 
I said to you before. The Cookers are jewels, and worth their money 
ten times over what they really cost. My wife would not be without 
them for anything. 

Your make is the best I have seen out here so far, and I have made 
it a point to look at every one I knew to be in the market. 

With many good wishes and much success to you, I am, 

Yours very respectfully, 

OTTO BLANKERT. 


Chicago, Ill., Dec. 23, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—The Acme Automatic Fireless Cooker that I got of you 
last July, is now, and has been in constant use, giving complete satis¬ 
faction and doing all and more than you claimed for it. 

If housekeepers could only be convinced of the superiority of the 
food cooked in your cooker, and the very great saving of labor, not one 
family would be without one of your cookers. 

After the meal has been cooked, it can be kept warm for any 
length of time without danger of spoiling. 

Yours very truly, 

W. E. MORGAN, 

4106 Ellis Ave. 


Portland, Oregon, Dec. 18, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—The reason that I did not write before is that I wanted 
to give your cooker a thorough trial. I have done this now for over a 
month, and can say that much, that every one of your claims for the 
cooker is justified. I am cooking anything and everything in your 
cooker, and always with success. Baking bread is easy now. 

I would not hesitate to recommend your Cooker to anyone. 

Sincerely yours, 


PAUL HANDLOSS, 
Union Ave., E. 51. 


Birmingham, Ala., Dec. 24, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—The cooker bought of you this summer was received 
in good order and time. It has proved to be all that you claimed for it 
in point of economy of fuel and otherwise. In the preparation of food 
requiring several hours of cooking, and particularly in warm weather, 
it is certainly a great blessing to the cook. My wife thinks she could 
hardly get along now without it. 

Yours truly. 


J. H. VAIL, 
Care Box 897. 








78 


ACME AUTOMATIC FIRELESS COOKER. 


Quincy, Ill., April 6, 1910. 


H. M. Sheer, Quincy, Ill.: 

Dear Sir—After one year’s use of the Acme Automatic Fireless 
Cooker, I can frankly say that it is a boon to my household. It saves 
me much time and labor and also greatly reduces my gas bills. And 
above all, I am enabled to prepare my meals in a more satisfactory man¬ 
ner. When the food comes out of the Fireless Cooker, it is well done 
and more palatable than when prepared over a hot flame. It is not 
cooked to pieces as it is by the fire process and looks more appetizing. 

I would not part with my Acme Fireless Cooker, and cheerfully 
recommend it to every housekeeper. 

The Acme does the work and does it well. 

Yours truly. 


MRS. GEO. J. JOST. 


London, Ky., Dec. 25, 1909. 

H. M. Sheer, Quincy, Ill.: 

Dear Sir—In reply to yours of recent date, requesting a report on 
the work of the Acme Fireless Cooker purchased of you last fall. 

I am glad to say that we are more than pleased with it, and will also 
say that you have been very conservative in your claims of its work. 

It will do all you claim and more. My wife would be at a loss to 
arrange the day’s cooking without it as its uses are found valuable for 
each meal. 

This winter we simply place the elements on the coal grate fire place 
a few minutes, and soon have a nice meal packed in cooker with no 
further attention. We wish you success, 

Respectfully, 


WM. HAYWARD. 


Riverdale, Md., Jan. 20, 1910. 

H. M. Sheer, Quincy, Ill.: 

Gentlemen—I would like you to know I am delighted with my 
Acme Cooker. I think for baking it cannot be beat. I baked one of my 
fruit cakes in it and it was done to perfection. Also it has been very 
satisfactory in all other cooking, and I know this spring I will be able 
to sell them to my friends. I have had a number of people to see it, 
and they all spoke of getting one in the spring. As for me I would not 
be without it. 


Respectfully, 


MRS. HERBERT D. KNIGHT. 


Wahoo Neb., Jan. 9, 1910. 

H. M. Sheer, Quincy, Ill.: 

Dear Sir—In response to your inquiry regarding the Cooker pur¬ 
chased of you some time ago, will say that it arrived O. K., and I had 
no trouble setting it up, and after a three months’ trial, mother says 
she wonders how she ever got along without it. 

We regard it as having saved its cost in fuel to date, and it is 
better than new, as we now are acquainted with its uses. 

Sincerely yours, E.. R. LEVIN. 








H. M. SHEER COMPANY, QUINCY, ILL. 


79 


Chicago, Ill., Dec. 23, 1909. 

Mr. H. M. Sheer, Quincy, Ill.: 

It is now some months since we received our Acme Automatic Fire¬ 
less Cooker, during which time it has been subjected to a thorough 
trial on everything from cereals to roasts. To say that we are pleased 
with it is to say the least. 

We find it to be of substantial construction, convenient in size, 
readily accessible, easily cleaned, due to all exposed parts being 
metallic or wood, and an attractive piece of furniture. Its best 
features, however, are that it works while the boss is absent, and does 
it without the consumption of fuel. 

Respectfully yours, 

W. E. HAMACHER, 

252 E. 65 St. 


Imperial, Calif., Dec. 16, 1909. 

H. M. Sheer Co., Quincy, Ill.: 

Gentlemen—Yours of the 9th to hand. In reply may say that the 
Acme Cooker has proved a great success as to the saving of fuel and 
time. 

The results in thoroughness of cooking and the delicate flavor of 
the cooked foods have been highly appreciated by all of the family and 
our friends. 

The little heat required is a boon to my wife, during the extreme 
heat of summer. 

Yours truly 


FRANK E. STOVER. 


Ottawa, Ill., Feb. 24, 1910. 

H. M. Sheer, Quincy, Ill.: 

In reply to yours of the 6th, will say that we have been using two 
compartment cooker for nearly a year, and would not be without it now. 
In the summer, Mrs. Esmond says it cuts the labor of cooking over a hot 
stove, over half, and you can put in your meal and come back for it, it 
will not be dried or burned up, but just as warm as if you have cooked 
it on the stove and roasted all the .time it was cooking by watching it. 

Yours respectfully, 

OAKLEY W. ESMOND. 


Lakewood, Ohio, Jan. 22, 1910. 


H. M.-Sheer, Quincy, Ill.: 

Dear Sir—My Acme Automatic Fireless Cooker reduces the cost of 
living very materially and still we get better living. 

We never really had soup before. Beans are transformed, meats 
improved fifty per cent. My Cooker is very satisfactory. 

Yours truly, 


MRS. J. L. SADDLER, 

18505 Detroit St. 








so 


ACME AUTOMATIC FIRELESS COOKER. 


t 


Kinsman, Ohio, Jan. 24, 1910. 

H. M. Sheer, Quincy, Ill.f 

Dear Sir Last fall I bought a Fireless Cooker from you, and am 
much pleased with same. My brother and I are thinking of equipping 
ourselves with horses and covered wagons and touring a near by county 
selling Fireless Cookeers and other articles you handle, but especially 
Fireless Cookers. 

M e are both school teachers, he being engaged in grade work and 
I superintendence work, and of course we will not be at liberty before 
the 10th of May. I am confident we can make this a. success, for the 
article argues its own way. 

Write me your best possible terms. We will go out in the field 
ourselves, or will act as general agents for this state, and travel during 
the summer, putting out field agents. 

Yours truly. 


J. E. BOETTICHER. 


Hayfield, Minn., Dec. 20, 1909. 

Mr. H. M. Sheer, Quincy, Ill.: 

Dear Sir—Some days ago I received your letter asking how I liked 
the cooker. After we had used it a few times we found that it was the 
best piece of household goods that w r e have ever owned 

When the nights were cold this summer and the bread sponge 
would hardly raise, I heated one of the retainers and placed the bread 
sponge over it in the cooker, and left it standing there over night, and 
it was just an ideal way to get the sponge to raise. 

We ceitainly are well pleased. I have looked at other makes, but 
have not seen any with heat retainers like ours, and I consider your re¬ 
tainers very essential to insure thorough cooking. Several of my friends 

have ordered from you since I bought mine. We could hardly get along 
without it now. 

Yours truly, 


REV. S. T. NORMANN. 


Sun Prairie, Wis., Dec. 10, 1909. 

H. M. Sheer, Quincy, Ill.: 

Dear Sir During the past season I purchased one of your Fireless 
Cookers for our own use and it affords me pleasure to write you and 

let you know how highly we prize it. It is all and more than you claim 
for it. 

Foi cooking meats it is a marvel, making the toughest joints to 
taste better than the finest, high priced cuts cooked in the ordinary way 
on the stove. For cereals it is also splendid. 

In fact it is splendid for any kind of cooking you recommend it for 
It cannot be prized too highly. 

Respectfully, 


6.8 


LEE HAMILTON. 







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